![](/images/new-backgrounds/1060354/6035485x1.webp)
Sweet Potato and Black Bean Empanadas
These empanadas are delicious served with guacamole,
salsa fresca, and sour cream..
|
| Makes 35 empanadas | |
|
| Approximate preparation time: 50 minutes, plus 15 minutes | |
|
| for cooking | |
Dough: |
| Insert the large metal chopping blade into the large work bowl of | |
5 | cups unbleached, | the Cuisinart® Food Processor. Put the flour, baking powder, | |
1½ | all purpose flour | sugar, and salt into the work bowl and process for 15 seconds to | |
tablespoons baking | sift. Add the butter evenly over the dry ingredients and pulse | ||
1¼ | powder | until mixture resembles a coarse meal. Add the egg yolks and | |
teaspoons granulated | milk, and pulse until mixture forms a soft dough ball. | ||
| sugar | Wrap dough ball in plastic and allow to rest while you prepare | |
1¼ | teaspoons kosher salt | ||
the filling. If not using right away, place wrapped dough in the | |||
½ | cup plus 2 tablespoons | ||
refrigerator to use within 1 to 2 days. | |||
| unsalted butter, cut into | ||
| Insert the large metal chopping blade into the medium work | ||
5 | small cubes | ||
large egg yolks | bowl. With the machine running, drop the garlic and jalapeño | ||
1¼ | cups whole milk | through the small feed tube to finely chop. Add the onion and | |
Filling: |
| pepper and pulse to chop. Remove work bowl and reserve. | |
|
| ||
3 to 4 garlic cloves | Put the olive oil into a large sauté pan and place over medium | ||
2 | jalapeño peppers, seeded | heat. Once the oil shimmers across the pan, add the onions, | |
1 | medium onion, cut into | peppers, garlic, and jalapeño. Sauté until vegetables are soft and | |
| fragrant, about 10 minutes. | ||
1 | red bell pepper, cut into | While vegetables are cooking, replace the chopping blade with the | |
| |||
1 | slicing disc, adjusted to 6mm, and slice the sweet potato. Cut the | ||
tablespoon olive oil | |||
slices into cubes and add them to the onion mixture with ¼ | |||
1 | large sweet potato | ||
teaspoon of salt; cook until just tender, about 5 minutes. Stir in the | |||
1½ | teaspoons kosher salt, | ||
black beans and spices, including the remaining salt, and simmer | |||
| divided | for about 10 to 12 minutes. Stir in the lime juice and corn. Allow to | |
2 | cans (each 20 ounces) | ||
cool to room temperature before filling empanadas. | |||
| black beans | ||
| Assembling the empanadas: | ||
2 | teaspoons chili powder | ||
1 | teaspoon paprika | If dough has been refrigerated, allow it to come to room | |
½ | teaspoon ground cumin | temperature before rolling. Roll the dough on a floured surface | |
¼ | teaspoon ground | to | |
1 | cinnamon | diameter as a guide, cut circles into the dough. Fill each circle | |
teaspoon fresh lime juice | with about 2 tablespoons of filling. Fold the circle in half, | ||
¾ | cup cooked corn | enclosing the filling, leaving an inch space from the filling to the | |
½ | cup vegetable oil for | edge of the dough. To close the empanada, start with one end | |
| cooking the empanada | and fold the corner in towards the center of the circle, as if you | |
|
| were folding a |
folds, creating a crimped effect, in the same direction until you reach the opposite corner. Fold the last fold underneath the empanada to seal it.
Continue with the remaining empanadas.
Put the vegetable oil into the same sauté pan after cleaning. Heat oil over
Nutritional information per empanada:
Calories 170 (34% from fat) carb. 23g pro. 5g fat 6g sat. fat 3g chol. 39mg sod. 376mg calc. 40mg fiber 2g