Sweet Potato Black Bean Empanadas

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 red onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 package of empanada dough (store-bought or homemade)
• 1 egg, beaten (for egg wash)

Directions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large skillet, sauté the sweet potatoes, black beans, red onion, and garlic until the sweet potatoes are tender, about 8-10 minutes.
3. Add the cumin, chili powder, salt, and pepper to the skillet, stirring to combine. Remove from heat and let the mixture cool slightly.
4. Roll out the empanada dough and cut into circles using a round cutter or a small plate.
5. Place a spoonful of the sweet potato and black bean mixture in the center of each dough circle. Fold the dough over the filling and crimp the edges with a fork to seal.
6. Brush the empanadas with the beaten egg wash and place them on the prepared baking sheet.
7. Bake for 20-25 minutes until the empanadas are golden brown and crispy.
8. Serve hot and enjoy!

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes | Calories: ~220 per empanada | Servings: 12 | Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.