Sweet Potato & Black Bean Empanada

Recipe by Cook's Hideout

Here’s a vegetarian version of popular street food in many Latin And South American countries - sweet potato and black bean Empanada served with yogurt dip.

Ingredients

• 2 medium sweet potatoes (boiled, peeled and mashed)
• 1 cup Cooked Black beans ((rinsed and drained if using canned beans) )
• 1 tsp ground cumin
• ¼ cup cheddar cheese (Grated )
• 1 tsp chili powder
• 2 tbsp cilantro (chopped)
• salt and pepper (to taste )
• 12 frozen Empanada Discs (thawed)
• cooking spray (as needed )
• 1 cup Greek yogurt
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1 tbsp cilantro (finely chopped )
• salt and pepper (to taste )

Method

1. Combine all the ingredients for the dip in a mixing bowl. Keep refrigerated until ready to serve.
2. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
3. In a mixing bowl, combine the mashed sweet potatoes, black beans, ground cumin, grated cheese, chili powder, cilantro, salt and pepper. Mix well. Taste and adjust the seasoning accordingly.
4. Place a 1tbsp of the mixture in the center of each empanada disc. Moisten the edges of the dough with water; fold over the filling. Press edges together to seal. Press the tines of a fork to make sure they are well closed.
5. Place the prepared empanada on the prepared baking sheet. Using a sharp knife and make slits on the top. Coat them evenly with cooking spray.
6. Bake for 15~18 minutes or until lightly browned on the top.
7. Serve warm with dip and/ or salsa.

View the recipe instructions at Cook's Hideout