Organic Sweet Potato and Black Bean Empanadas
Yum! I made these delicious vegetarian empanadas yesterday to take to my friend Rachel’s birthday party. They were a big hit! Empanadas make great party food because you can serve them at room temperature, no utensils required, and you can make a lot of empanadas for very little money. Also, the organic veggies inside are really healthy and delicious.
Heat a large skillet to medium high, add 2 tblsp olive oil, 1 large diced sweet potato, 1 small diced onion, 1 diced carrot, 2 diced celery stalks and salt & pepper. Saute until the veggies start to soften, about 6 - 7 minutes. Add 1 ear of organic corn, cut fresh off the cob, 2 minced garlic cloves and 1/2 red bell pepper, diced. Season with celery salt and pepper, 1/4 tsp coriander powder, 1/2 tsp ancho chili powder, a sprinkle of red chili flakes, 1/4 tsp cinnamon, 1/4 tsp garlic powder, and a small bunch of fresh chopped cilantro. Cook all of this together for another 3 or 4 minutes and turn off the heat. Add 1 can rinsed and drained organic black beans and 1/4 cup golden raisins. Transfer to a bowl and cool in the fridge for 20 minutes or more.
For the pie crust, use your favorite pie crust recipe. I used frozen pie crust*. Roll and cut into large circles, add a teaspoon or so of the filling to the center of each pie crust circle, pinch and roll the edges and shape them into half moons.
Place on a buttered cookie sheet. Bake at 400 for 20 minutes.
* I used frozen pastry crust from TJ’s. They come in a box in two rolls and you just thaw them out on the counter for an hour or so, and roll them a little bigger on your counter or cutting board. I usually like to make pastry crust from scratch, but I had a lot of work to do yesterday, so I just used frozen.