Sweet Potato and Black Bean Empanadas

Name: Sweet Potato and Black Bean Empanadas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Spanish, European
Ingredients: 1 teaspoon ancho chile powder; 237 milliliters canned black beans, rinsed and drained; 79 milliliters canola oil; 1 Tbsp cider vinegar; 1 Tbsp cumin seeds; 1 large egg, lightly beaten; 1 egg white, lightly beaten; 473 milliliters ounces all-purpose flour; 2 Tbsps chopped fresh cilantro; 79 milliliters chopped green onions; 1 teaspoons kosher salt; 1 teaspoons kosher salt; 1 poblano chile; 237 milliliters mashed cooked sweet potatoes; 59 milliliters cold water

Sweet Potato and Black Bean Empanadas might be just the European recipe you are searching for. This dairy free and vegetarian recipe serves 10. One serving contains 199 calories, 5g of protein, and 8g of fat. From preparation to the plate, this recipe takes about 45 minutes. A mixture of kosher salt, cider vinegar, canolan oil, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Weigh or lightly spoon flour into dry measuring cups, and level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine flour and 3/4 teaspoon salt in a large bowl, stirring with a whisk.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Combine canola oil, 1/4 cup water, 1 tablespoon vinegar, and egg in a medium bowl. Gradually add oil mixture to flour mixture, stirring just until moist. Knead lightly until smooth. Shape dough into a ball, and wrap in plastic wrap. Chill for 1 hour.

Ingredients you will need

Cooking Oil

Vinegar

Dough

All Purpose Flour

Water

Wrap

Egg

Equipment you will use

Plastic Wrap

Bowl

Preheat broiler.

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Broiler

Place poblano on a foil-lined baking sheet; broil 8 minutes or until blackened, turning after 6 minutes.

Ingredients you will need

Poblano Pepper

Equipment you will use

Baking Sheet

Aluminum Foil

Place in a paper bag; close tightly.

Let stand 15 minutes. Peel chile; cut in half lengthwise. Discard seeds and membranes. Finely chop.

Ingredients you will need

Chili Pepper

Seeds

Preheat oven to 40

Equipment you will use

Oven

Cook the cumin seeds in a large saucepan over medium heat 1 minute or until toasted, stirring constantly.

Ingredients you will need

Cumin Seeds

Equipment you will use

Sauce Pan

Place cumin in a clean spice or coffee grinder; process until ground.

Ingredients you will need

Coffee

Cumin

Combine cumin, poblano, sweet potatoes, and next 5 ingredients (through 1/2 teaspoon salt) in a large bowl; mash with a fork until almost smooth.

Ingredients you will need

Sweet Potato

Poblano Pepper

Cumin

Salt

Equipment you will use

Bowl

Divide dough into 10 equal portions, shaping each into a ball.

Ingredients you will need

Dough

Roll each dough portion into a (5-inch) circle on a lightly floured surface. Working with 1 portion at a time (cover remaining dough to keep from drying), spoon 3 level tablespoons poblano mixture into center of each circle. Moisten edges of dough with egg white; fold dough over filling. Press edges together to seal.

Ingredients you will need

Egg Whites