Sweet Potato and Black Bean Empanadas

Food overload? Yes. But it doesn't stop me from cooking and eating more!

I am not going to lie, with traveling, eating out and turkey day, I ate lots of meat! So I could use a break for a bit.

My goal for the week is to make and eat legit, tasty meals for din din each night instead of the usual, mindless, simple salad. So far, so good.

Last night was lentil burgers topped with tzatziki, tomato and spinach! I'll admit, I made a mess. My sister thoroughly enjoyed watching me shove my face while yogurt covered my hands. and face. I know so appetizing! But really, I was kinda surprised by how good they were.

Tonight we experimented with sweet potatoes and black beans. I suppose you could throw in the leftover turkey if you're struggling for what to do with the extra. Or maybe make them for next year's turkey day party!?

Sweet Potato and Black Bean Empanadas
from Cooking Light
Dough:
9 oz flour (about 2 cups)
1/4 cup water
1/3 cup oil
1 large egg
1 tablespoon white vinegar
Filling:
1 chile
1 teaspoon cumin seeds
1 cup sweet potato, mashed (I put mine in the microwave for a few minutes)
1 cup black beans, rinsed and drained
1/2 cup green onions, chopped
2 tablespoons cilantro, chopped
1 teaspoon chile powder
pinch of salt
egg white (optional)

mix together water, oil, egg and vinegar. gradually add mixture to flour. knead until smooth. shape the dough into a ball, cover with plastic wrap and chill in fridge.

preheat oven to 400.

cook cumin seeds in skillet until toasted. process in grinder until ground. combine cumin with chile, sweet potato, beans, onions, cilantro, chile powder and salt. mash in a large bowl until smooth.

 

divide dough into 10 portions and roll into small circles (about 5 inches).

spoon mixture into the center (about 3 tablespoons). fold the dough over and seal the edges together using a fork. *you can brush the extra egg on the edge to help create a seal*

place empanadas on a baking sheet. make three small slits in the top to let the steam escape. *you can brush the remaining egg on top to help them brown*

bake at 400 for 16-20 min until golden brown! enjoy!

I attempted empanadas with whole wheat dough, but would not recommend it. Next time I'll stick to traditional white flour or use less wheat flour for the dough. Also, I think I would add a bit more of a kick and remove/use less cumin. Not a fan of cumin. But I really enjoyed the black bean/sweet potato combo and had fun making something new for din din!

empanar: to wrap or coat in bread.