Sweet Potato and Black Bean Empanadas
Ingredients
- 2 scant cups (9 ounces) all-purpose flour
- ¾ tsp kosher salt
- ⅓ cup canola oil
- ¼ cup cold water
- 1 tbsp apple cider vinegar
- 1 large egg, lightly beaten
- 1 medium sweet potato
- 1 poblano chile
- 1 ½ tsp ground cumin
- 1 cup canned low-sodium black beans, rinsed and drained
- 5 green onions, white and light green parts only, chopped
- 2 tbsp chopped fresh cilantro
- 1 tsp ancho chile powder
- ½ tsp kosher salt
- 1 egg, lightly beaten
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