Vegan Sweet Potato and Black Bean Empanadas - Lunch Version

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Place drained and rinsed black beans in a medium mixing bowl and mash with a fork until some beans are mashed and some are still mostly whole.
2. Add cooked sweet potato and blend/mash to mix with black beans.
3. Stir in onions, kale, garlic powder, cumin, chipotle powder, olive oil and salt. Mix well and set aside.
4. In a separate mixing bowl, stir together flour, vegetable oil, and water until a soft dough is formed.
5. Mentally double the serving size and separate dough into that many sections, rolling each into a ball. Cover bowl with damp cloth to keep dough from drying out.
6. Grease baking sheet with cooking spray.
7. Working to complete one empanada at a time, roll one ball into a 6 inch circle on a lightly floured surface.
8. Place 1/3 cup of filling on one half of the dough circle, leaving the other half empty.
9. Moisten edges of dough with fingertip dipped in water, fold the dough over filling and seal well by pressing around the edges.
10. Place finished empanada on greased baking sheet.
11. Repeat process with all remaining dough and filling.
12. Brush soy milk on all finished empanadas to glaze.
13. Cut three small diagonal slits in each empanada to allow steam to escape while baking.
14. Bake at 400 degrees for 20 minutes or until lightly browned.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Place drained and rinsed black beans in a medium mixing bowl and mash with a fork until some beans are mashed and some are still mostly whole.
2. Add cooked sweet potato and blend/mash to mix with black beans.
3. Stir in onions, kale, garlic powder, cumin, chipotle powder, olive oil and salt. Mix well and set aside.
4. In a separate mixing bowl, stir together flour, vegetable oil, and water until a soft dough is formed.
5. Mentally double the serving size and separate dough into that many sections, rolling each into a ball. Cover bowl with damp cloth to keep dough from drying out.
6. Grease baking sheet with cooking spray.
7. Working to complete one empanada at a time, roll one ball into a 6 inch circle on a lightly floured surface.
8. Place 1/3 cup of filling on one half of the dough circle, leaving the other half empty.
9. Moisten edges of dough with fingertip dipped in water, fold the dough over filling and seal well by pressing around the edges.
10. Place finished empanada on greased baking sheet.
11. Repeat process with all remaining dough and filling.
12. Brush soy milk on all finished empanadas to glaze.
13. Cut three small diagonal slits in each empanada to allow steam to escape while baking.
14. Bake at 400 degrees for 20 minutes or until lightly browned.
15. Allow to cool completely.
16. Wrap each empanada in wax paper.
17. Divide among indicated number of gallon freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Reheat in microwave until warmed through.