{"id":328,"date":"2014-11-13T00:54:40","date_gmt":"2014-11-13T00:54:40","guid":{"rendered":"https:\/\/www.bktrent.org\/index.php\/2014\/11\/13\/sweet-potato-and-black-bean-empanadas\/"},"modified":"2014-11-13T00:54:40","modified_gmt":"2014-11-13T00:54:40","slug":"sweet-potato-and-black-bean-empanadas","status":"publish","type":"post","link":"https:\/\/www.bktrent.org\/index.php\/2014\/11\/13\/sweet-potato-and-black-bean-empanadas\/","title":{"rendered":"Sweet Potato and Black Bean Empanadas"},"content":{"rendered":"<h3>Ingredients<\/h3>\n<ul>\n<li>9 ounces all-purpose flour (2 cups) <\/li>\n<li>3\/4 teaspoon kosher salt <\/li>\n<li>1\/3 cup canola oil <\/li>\n<li>1\/4 cup cold water <\/li>\n<li>1 tablespoon cider vinegar <\/li>\n<li>1 large egg, lightly beaten <\/li>\n<li>1 poblano chile <\/li>\n<li>1 tablespoon cumin seeds <\/li>\n<\/ul>\n<ul>\n<li>1 cup mashed cooked sweet potatoes <\/li>\n<li>1 cup canned black beans, rinsed and drained <\/li>\n<li>1\/3 cup chopped green onions <\/li>\n<li>2 tablespoons chopped fresh cilantro <\/li>\n<li>1 teaspoon ancho chile powder <\/li>\n<li>1\/2 teaspoon kosher salt <\/li>\n<li>1 egg white, lightly beaten <\/li>\n<\/ul>\n<div>\n<div>\n<div>\n<h3>Preparation<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<div>\n<p>1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and 3\/4 teaspoon salt in a large bowl, stirring with a whisk. Combine canola oil, 1\/4 cup water, 1 tablespoon vinegar, and egg in a medium bowl. Gradually add oil mixture to flour mixture, stirring just until moist. Knead lightly until smooth. Shape dough into a ball, and wrap in plastic wrap. Chill for 1 hour.<\/p>\n<p>2. Preheat broiler.<\/p>\n<p>3. Place poblano on a foil-lined baking sheet; broil 8 minutes or until blackened, turning after 6 minutes. Place in a paper bag; close tightly. Let stand 15 minutes. Peel chile; cut in half lengthwise. Discard seeds and membranes. Finely chop.<\/p>\n<p>4. Preheat oven to 400\u00b0.<\/p>\n<p>5. Cook the cumin seeds in a large saucepan over medium heat 1 minute or until toasted, stirring constantly. Place cumin in a clean spice or coffee grinder; process until ground. Combine cumin, poblano, sweet potatoes, and next 5 ingredients (through 1\/2 teaspoon salt) in a large bowl; mash with a fork until almost smooth.<\/p>\n<p>6. Divide dough into 10 equal portions, shaping each into a ball. Roll each dough portion into a (5-inch) circle on a lightly floured surface. Working with 1 portion at a time (cover remaining dough to keep from drying), spoon 3 level tablespoons poblano mixture into center of each circle. Moisten edges of dough with egg white; fold dough over filling. Press edges together to seal. Place empanadas on a large baking sheet coated with cooking spray. Cut 3 diagonal slits across top of each empanada. Bake at 400\u00b0 for 16 minutes or until lightly browned.<\/p>\n<p>Yield: 10 servings (1 empanada)<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<div>\n<h4>Nutritional Information<\/h4>\n<div><strong>Amount per serving<\/strong><\/div>\n<ul>\n<li>Calories: <span>209 <\/span><\/li>\n<li>Fat: <span>8.4g <\/span><\/li>\n<li>Protein: <span>5.1g <\/span><\/li>\n<li>Carbohydrate: <span>29g <\/span><\/li>\n<li>Fiber: <span>2.9g <\/span><\/li>\n<\/ul><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 9 ounces all-purpose flour (2 cups) 3\/4 teaspoon kosher salt 1\/3 cup canola oil 1\/4 cup cold water 1 tablespoon cider vinegar 1 large egg, lightly beaten 1 poblano chile 1 tablespoon cumin seeds 1 cup mashed cooked sweet potatoes 1 cup canned black beans, rinsed and drained 1\/3 cup chopped green onions 2 &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.bktrent.org\/index.php\/2014\/11\/13\/sweet-potato-and-black-bean-empanadas\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Sweet Potato and Black Bean Empanadas&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-328","post","type-post","status-publish","format-standard","hentry","category-appetizers"],"_links":{"self":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/328","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/comments?post=328"}],"version-history":[{"count":0,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/328\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/media?parent=328"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/categories?post=328"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/tags?post=328"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}