Black Bean and Veggie Empanadas

Ingredients:

1 small sweet potato, chopped into small cubes

1 tbsp olive oil

¼ tsp salt

¼ tsp pepper

¼ tsp garlic powder

¼ of a yellow onion, chopped in small cubes

¼ cup corn

1 jalapeno, minced

2 cloves of garlic, minced

½ cup black beans

8 pre-made empanada discs, thawed

1 egg, beaten

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Makes 8 small empanadas

1. Preheat oven to 350f.

2. In a medium pan, heat olive oil over medium-high heat. Add sweet potato cubes, seasoned with salt, pepper and garlic powder. Mix to coat well and cook until potatoes begin to soften, around 6 minutes.

3. Add in chopped onion, cook for another 4 - 5 minutes, until onion is translucent. Add corn, jalapeno and garlic, cook for another 2 minutes. Lastly, add black beans, stirring to combine and until heated evenly.

4. Add about ½ tbsp of mix into each empanada disc. Fold disc in half and secure by pressing a fork along the edges. Place on baking sheet lined with parchment paper, and coat with egg wash. Bake for 30 minutes until tops are golden brown.

5. Serve with a side of chipotle tobasco or hot sauce of choice.