Grilled Sweet Potato and Black Bean Empanadas

Ingredients

• 2 medium Sweet Potatoes
• 1 can Black Beans
• 16 discs Empanada Dough
• 1/2 medium Onion
• 1 teaspoon Chili Powder
• 1/2 teaspoon Cumin
• 1 tablespoon Olive Oil
• 1 large Egg

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your grill to medium-high heat. Place the 2 medium sweet potatoes on the grill and cook until they are tender when pierced with a fork, about 20 to 25 minutes. Remove the sweet potatoes from the grill and let them cool slightly. Once cool enough to handle, peel the sweet potatoes and cut them into 1.27 cm cubes.
2. 2While the sweet potatoes are cooling, heat the 1 tablespoon of olive oil in a 25.4 cm skillet over medium heat. Add the 1/2 medium onion, diced, and cook until softened, about 5 minutes. You should see the onion becoming translucent.
3. 3Add the diced sweet potato cubes, the 1 can of black beans (drained and rinsed), the 1 teaspoon of chili powder, and the 1/2 teaspoon of cumin to the skillet with the onions. Stir everything together and cook for 5 minutes, stirring occasionally, until the mixture is heated through.
4. 4Prepare your empanada dough. Lay out the 16 discs of empanada dough on a clean surface. Spoon about 2 tablespoons of the sweet potato and black bean mixture onto one half of each disc. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges together firmly and crimp them with a fork to seal the empanadas.
5. 5In a small bowl, whisk the 1 large egg until it is fully beaten. Brush the tops of each sealed empanada with the beaten egg.
6. 6Clean your grill and preheat it again to medium-high heat. Place the egg-brushed empanadas on the grill. Grill for about 10 minutes, turning them occasionally, until they are golden brown and crisp on both sides. You will see the dough puff up slightly.

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