Vegan Sweet Potato Black Bean Empanadas Recipes

VEGAN SWEET POTATO & BLACK BEAN EMPANADAS

Steps:

• Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper to prevent sticking and for easy clean up.
• Peel and cube the sweet potatoes into 1-inch cubes.
• Place the sweet potatoes on a parchment lined baking sheet and squeeze one half of the lime juice over the potatoes and toss to coat.
• Roast for twelve minutes, then toss the potatoes and roast for another twelve, or until they're fork tender and golden brown on the edges.
• While the potatoes are cooking, add the black beans to a small sauce pan with two cups of water and the cumin, oregano, paprika, and cayenne pepper. Stir to combine.
• Heat the beans on medium-high heat to a rolling boil, then drop the heat to a simmer.
• Simmer the black beans for thirty minutes.
• Make the pasta dough. Click the link to get the recipe.
• While the black beans and sweet potatoes cook, roll out 2 tbsp of dough at a time into a circular shape. Look at the above pictures for an idea of what they should look like.
• When the potatoes are done, let them cool slightly and then add to food processor, add the salt, the rest of the lime juice, and the liquid from the black beans.
• Turn the food processor on and process the sweet potato mixture for one minute, or until the sweet potato is smooth.
• Add the black beans and pulse about six times so the black beans are evenly dispersed but most of them are still intact.
• Drop the oven temp to 350°F (176°C)
• Take about 1 tbsp of the filling and place it on top of the dough.
• Roll the dough to form the empanada as shown above.
• Place the empanadas on a parchment lined baking sheet and lightly brush with olive oil (feel free to omit this part if you're oil free)
• Bake for 12 min per side, or until golden brown.
• Enjoy!

BLACK BEAN AND SWEET POTATO EMPANADAS

Steps:

• For the dough:
• Combine the flour and salt in the bowl of a food processor. Cut in the butter, pulsing a few times until the mixture is like coarse meal with pea-sized lumps. Add the eggs, white vinegar, and 1/3 to 2/3 cup cold water, continuing to pulse just until the dough comes together. Transfer the dough to a work surface, form into a flat disk and wrap tightly in plastic wrap. Chill in the refrigerator for 1 hour, while making the filling and yogurt sauce.
• For the filling:
• Toast the chile powder, coriander and cumin in a skillet until fragrant. Add the jalapenos, sweet potatoes and black beans. Season to taste with salt.
• For the yogurt sauce:
• Combine the yogurt, lemon juice and zest, cilantro and cumin in a small bowl and mix. Season to taste with salt. Cover and refrigerate until ready to use.
• Preheat an oven to 400 degrees F.
• Portion the dough into 10 balls. On a floured work surface, roll each dough ball into a 6-inch circle. Spoon 3 to 4 tablespoons of filling into the center of each circle. Brush the edges with egg wash before folding the dough over to create a crescent shape. Press and seal edges. Cut 3 slits across the top of each empanada and brush the tops of each with egg wash. Bake until golden brown, about 25 minutes. Serve with the yogurt sauce.
• Instructions for freezing:
• Follow instructions for building empanadas, but do not brush the tops with the egg wash. Place built empanadas on a parchment-lined baking sheet and put into the freezer. Once the empanadas have frozen, place them in a plastic re-sealable bag and return to the freezer for up to 2 weeks.
• Instructions for reheating:
• Preheat the oven to 400 degrees F. Place the frozen empanadas on a parchment-lined baking sheet. In a small bowl, whisk one whole egg and brush over the tops of the empanadas. Bake until golden brown and heated through, 35 to 40 minutes.

VEGAN BLACK BEAN AND SWEET POTATO SALAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Spread sweet potatoes onto a rimmed baking sheet. Drizzle 1 tablespoon olive oil over sweet potatoes; season with cumin, red pepper flakes, salt, and pepper. Toss sweet potatoes until evenly coated.
• Roast on the lower rack of the preheated oven, stirring halfway through, until sweet potatoes are tender, 25 to 35 minutes.
• Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.