Sweet Potato and Black Bean Empanadas

Ingredients

• 1 large Sweet Potato
• 1 can Black Beans
• 0.5 cup Onion
• 2 cloves Garlic
• 1 tablespoon Chili Powder
• 1 teaspoon Cumin
• 0.5 teaspoon Smoked Paprika
• 1 package Vegan Puff Pastry
• 2 tablespoons Plant-based Milk

Instructions

1. 1Preheat oven to 375°F (190°C). Bake or microwave the sweet potato until soft. Peel and mash it.
2. 2Sauté diced onion and minced garlic in a pan until softened. Add the mashed sweet potato, black beans (rinsed and drained), chili powder, cumin, and smoked paprika. Cook for 5 minutes, stirring occasionally.
3. 3Roll out the vegan puff pastry on a lightly floured surface. Cut out circles using a cookie cutter or a knife.
4. 4Place a spoonful of the sweet potato mixture in the center of each circle. Fold the pastry over to form a half-moon shape and seal the edges with a fork.
5. 5Brush the empanadas with plant-based milk and bake for 30-35 minutes, or until golden brown.

Substitutions

Related Guides