Caribbean Empanadas with Mango Salsa recipes

Ingredients

• 2 cups chickpea flour (or flour of your choice)
• ¼ cup coconut oil or grass-fed butter, melted
• ¼ cup + 2 tablespoons non-dairy milk (easy semi-homemade coconut milk)
• ½ teaspoon salt
• 3 sweet potatoes (small to medium: see notes)
• 1 tablespoon olive oil
• 1½ cups minced onion
• 3 cups rinsed, stemmed and finely chopped kale
• 3 tablespoons water
• 1½ cups cooked black beans (or 1 15 oz can, drained)
• 1 teaspoon lime zest
• 3 tablespoons fresh lime juice
• 1 tablespoon minced chipotle pepper with adobo sauce (from a can)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon finely chopped cilantro
• 1 teaspoon salt + more to taste
• ground black pepper
• 1 ripe mango, peeled and chopped
• ½ red bell pepper, chopped
• 2 tablespoons red onion, finely chopped
• ½ teaspoon green chile, finely chopped
• 1 tablespoon fresh lime juice
• ¼ teaspoon salt
• sour cream

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