Golden Delights: Sweet Potato and Black Bean Empanadas Recipe

a culinary adventure with a unique twist on a classic ingredient? Let's venture into the creation of "Sweet Potato and Black Bean Empanadas." This dish brings a delightful blend of sweet, savory, and spicy flavors, wrapped in a golden, flaky crust. Not only does it offer a surprising take on the humble potato, but it also adds a touch of international flair to your kitchen repertoire.

Here is the recipe for  Sweet Potato and Black Bean Empanadas:

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/3 cup ice water (adjust as needed)

For the Filling:

• 1 large sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon each of cumin, paprika, and garlic powder
• Salt and pepper to taste
• 1 cup black beans, drained and rinsed (canned or cooked)
• 1/2 cup corn (fresh, canned, or thawed from frozen)
• 1/2 cup diced red bell pepper
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, finely diced (optional)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 egg, beaten (for egg wash)

Instructions:

Prepare the Dough:

1. In a large bowl, combine flour and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
2. Gradually add ice water, stirring until the dough comes together. Form into a ball, wrap in plastic, and chill for at least 30 minutes.

Cook the Sweet Potato:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potato with olive oil, cumin, paprika, garlic powder, salt, and pepper.
2. Spread on a baking sheet and roast until tender, about 20-25 minutes. Let cool.

Make the Filling:

1. In a large bowl, combine the roasted sweet potato, black beans, corn, red bell pepper, cilantro, and jalapeño (if using). Mix well.
2. Stir in the shredded cheese.

Assemble the Empanadas:

1. Roll out the dough on a floured surface to about 1/8 inch thickness. Cut out rounds using a 4-inch cookie cutter or a bowl.
2. Place a spoonful of the filling onto one half of each round. Fold the dough over to enclose the filling and press the edges to seal. Use a fork to crimp the edges.
3. Place the empanadas on a baking sheet lined with parchment paper. Brush with beaten egg.

Bake:

Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden and crispy.

Serve:

Enjoy your sweet potato and black bean empanadas hot, with your favorite dipping sauce on the side.

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