It's been hard to get back in the kitchen after an amazing, wonderful, incredible vacation. I've just wanted to sit on the back porch with a good book - but alas, we must get up, go to work, put our books down, and even cook again. This past week we've been busy in the kitchen whipping up some yummy dishes including the recipe today- sweet potato and black bean empanadas. These were so very yummy! Much more yummy than I was even expecting. Dan loved them too and immediately exclaimed, "that's one for the book!" Since we got married, we've been keeping a journal of recipes that we both love and that we both agree are "keepers" for our family. It's a fun book that we know we will treasure one day. If you have a recipe book, this is one for it - according to Dan!
Chipotle Black Bean & Sweet Potato Empanadas
- 2¼ cups unbleached all-purpose flour
- 1/4 cup wheat flour (we used 7 grain flour)
- 1/2 teaspoons salt
- 1/2 cup butter cold and cubed
- 1 egg
- 1/3 cup cold water
- 1 tablespoon apple cider vinegar
- 1 tablespoon oil
- 2 mediums sweet potatoes, peeled and cubed
- small white onion diced
- 1 clove garlic
- 1/2 cup water
- 1 medium green pepper diced
- 1 cup black beans drained and rinsed
- 1/2 cup fresh cilantro
- 1 teaspoon chipotle in adobe sauce
- 1/4 teaspoon each salt and pepper
- 1 egg
- 2 tablespoons water
- paprika for topping
- In a bowl, combine the flours and salt. Cut butter into flour mixture with your hands until butter is in small pieces- about the size of peas. In a separate bowl, whisk together egg, water, and vinegar. Pour over dry ingredients and mix with a fork until dough begins to come together. Knead dough together. Wrap in plastic and place in the refrigerator for an hour.
- While dough chills, heat oil over medium heat, saute onions and peppers. Once onions begin to cook through, about 4-5 minutes, stir in garlic. Continue to cook for 1-2 more minutes. Next, add in sweet potatoes and water. Cook until sweet potatoes begin to soften. (Add water if needed)
- Once sweet potatoes have cooked through, stir in remaining ingredients and cook for another 3-4 minutes until everything is heated through. Set-aside and begin to roll out the dough.
- Pre-heat oven to 400˚.
- Whisk together egg and water. To assemble empanadas, divide the dough into 10-12 pieces. Roll each piece of dough out into 6″ circles that are about ⅛” thick. Place 1/4 cup of filling inside the circle, brush the edges with the egg wash, fold over and crimp the edges together. Place on a baking tray covered with parchment paper, brush with egg wash, and sprinkle with paprika. Repeat with remaining dough.
- Bake for 25-30 minutes or until empanadas are golden brown. Serve with your favorite salsa and sourcream for dipping.
*Recipe adapted slightly from Naturally Ella