Spicy Vegan Empanadas

local_grocery_store Ingredients

• 1 can black beans, drained and rinsed (approx. 400g)
• 1 sweet potato, peeled and diced (approx. 250g)
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup vegetable shortening, chilled
• 1/2 cup ice water
• 1 avocado, peeled and pitted
• 1 tbsp lime juice
• 1/4 cup fresh cilantro, chopped

restaurant_menu Method

1. 1.Preheat the oven to 375°F.
2. 2.In a large bowl, combine the black beans, sweet potato, red bell pepper, green bell pepper, onion, garlic, chili powder, cumin, smoked paprika, and salt. Mix well to combine.
3. 3.In a separate bowl, combine the all-purpose flour and whole wheat flour. Add the chilled vegetable shortening and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Add the ice water and mix until the dough comes together.
4. 4.On a lightly floured surface, roll out the dough to 1/8-inch thickness. Use a 4-inch round cookie cutter to cut out circles of dough.
5. 5.Place a heaping tablespoon of the filling in the center of each circle of dough. Fold the dough over to enclose the filling and crimp the edges with a fork to seal.
6. 6.Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown and crispy.
7. 7.While the empanadas are baking, make the avocado dip. In a small bowl, mash the avocado with a fork. Add the lime juice and cilantro and mix well.
8. 8.Serve the empanadas hot with the avocado dip.

lightbulb_outline Tips

• chevron_rightIf you don't have a cookie cutter, you can use a small bowl or glass to cut out circles of dough.
• chevron_rightThese empanadas can be made ahead of time and frozen. To reheat, place them in a 350°F oven for 10-15 minutes, or until heated through.