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 your oven to 375°F (190°C). Place the 1 large sweet potato on a baking sheet and bake for 45-60 minutes, or until it is very soft when pierced with a fork. Alternatively, you can microwave the sweet potato until soft, following your microwave's instructions. Once soft, let it cool slightly, then peel the skin off and mash the flesh in a bowl.
2. 2While the sweet potato is cooling, finely dice the 0.5 cup onion and mince the 2 cloves garlic. Place a skillet over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
3. 3Add the mashed sweet potato to the skillet with the onion and garlic. Add the 1 can black beans (rinsed and drained), 1 tablespoon chili powder, 1 teaspoon cumin, and 0.5 teaspoon smoked paprika. Stir everything together well and cook for 5 minutes, stirring occasionally, until the mixture is heated through and the flavors have combined.
4. 4Lightly dust a clean surface with a small amount of flour if needed to prevent sticking. Unroll the 1 package vegan puff pastry. Using a round cutter or a knife, cut out circles from the pastry. Aim for a size that will allow for a generous spoonful of filling and can be folded over.
5. 5Place about 1-2 tablespoons of the sweet potato and black bean mixture onto one half of each pastry circle. Fold the other half of the pastry over the filling to create a half-moon shape. Press the edges firmly to seal, then use a fork to crimp the edges and ensure they are well-sealed.
6. 6Arrange the sealed empanadas on a baking sheet. Brush the tops of the empanadas with the 2 tablespoons of plant-based milk. Bake in the preheated oven at 375°F (190°C) for 30-35 minutes, or until the pastry is puffed up and golden brown.

Substitutions

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