Sweet Potato & Back Bean Empanadas

15 35 208
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 10
Sweet Potato & Back Bean Empanadas
Health Rating

Ingredients


2 cup All-purpose white flour
1 tsp Ancho chili powder
1 pepper Ancho, poblano, pepper
1 tbsp Apple cider vinegar
1 cup Black beans, canned (rinsed, drained)
1/3 cup Canola oil
2 tbsp Cilantro (coriander) (chopped)
1 tbsp Cumin seeds
1 large egg Egg white (lightly beaten)
1 large egg Egg (lightly beaten)
1/3 cup Green onion, scallion, ramp (chopped)
1/2 tsp Kosher salt
3/4 tsp Kosher salt
1 cup Sweet potato (cooked, mashed)
1/4 cup Water

Instructions


Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and 3/4 teaspoon salt in a large bowl, stirring with a whisk. Combine canola oil, 1/4 cup water, 1 tablespoon vinegar, and egg in a medium bowl. Gradually add oil mixture to flour mixture, stirring just until moist. Knead lightly until smooth. Shape dough into a ball, and wrap in plastic wrap. Chill for 1 hour.

Preheat broiler.

Place poblano on a foil-lined baking sheet; broil 8 minutes or until blackened, turning after 6 minutes. Place in a paper bag; close tightly. Let stand 15 minutes. Peel chile; cut in half lengthwise. Discard seeds and membranes. Finely chop.

Preheat oven to 400°.

Cook the cumin seeds in a large saucepan over medium heat 1 minute or until toasted, stirring constantly. Place cumin in a clean spice or coffee grinder; process until ground. Combine cumin, poblano, sweet potatoes, and next 5 ingredients (through 1/2 teaspoon salt) in a large bowl; mash with a fork until almost smooth.

Divide dough into 10 equal portions, shaping each into a ball. Roll each dough portion into a (5-inch) circle on a lightly floured surface. Working with 1 portion at a time (cover remaining dough to keep from drying), spoon 3 level tablespoons poblano mixture into center of each circle. Moisten edges of dough with egg white; fold dough over filling. Press edges together to seal.

Place empanadas on a large baking sheet coated with cooking spray. Cut 3 diagonal slits across top of each empanada. Bake at 400° for 16 minutes or until lightly browned.

Easy to freeze or enjoy immediately!

Nutrition Facts

Per Portion

Calories 208
Calories from fat 76
Calories from saturated fat 7.1
Total Fat 8.5 g
Saturated Fat 0.8 g
Trans Fat 0.2 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 5.0 g
Cholesterol 19.3 mg
Sodium 414 mg
Potassium 224 mg
Total Carbohydrate 27.4 g
Dietary Fiber 3.4 g
Sugars 0.7 g
Protein 5.6 g

Dietary servings

Per Portion


Grain 1.2
Meat Alternative 0.2
Vegetables 0.5

Energy sources


Pygal53%467.4067872795701202.7534532605789436%295.0035048310201216.8095921325818311%350.76555290264986112.2630094642533253%36%11%CarbohydratesFatProtein
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