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Pinto Bean, Green Olive & Sweet Potato Turnovers

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  • Author: Annie
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 60
  • Yield: 6 1x

Description

Garlicky pinto beans, sweet potatoes, and green chilies are lovingly wrapped in a spicy crust and baked until golden.


Ingredients

Scale

Crust

  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup garbanzo bean flour
  • 1/4 tsp. cumin
  • pinch salt
  • 1/4 cup coconut oil (do not melt)
  • 1/2 cup vegan shortening (I use Earth Balance)
  • ~6 Tbsp. ice cold water

Filling

  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1 16-ounce can pinto beans, rinsed and drained
  • 1 cup cooked sweet potato (I roasted mine)
  • 1 4-ounce can green chiles
  • 1 1/2 tsp. cumin
  • 1/4 tsp. chipotle chili powder
  • 1/8 tsp. smoked paprika
  • 1/2 cup green olives, chopped
  • salt & pepper, to taste

Instructions

Make the crust

  1. In a food processor, combine the flours, salt and cumin. Pulse a few times. Add the coconut oil and shortening and process until you get a fine-chunky mixture. With the processor on, slowly pour in the water and process until the dough gathers in a ball.
  2. Remove and knead a few times then divide the dough in half and cover each portion with plastic wrap and chill until firm.

Make the filling

  1. In a large bowl, lightly mash the pinto beans and the sweet potato. Add the remaining ingredients and stir well.
  2. Set aside until ready to assemble the turnovers. I made the filling a day ahead and kept it in the refrigerator.

Assemble the turnovers

  1. Line two baking sheets with parchment and preheat the oven to 350-degrees.
  2. Working with one piece of dough at a time, roll out onto a lightly floured surface and cut into rounds – I used a small saucer and got three rounds per piece of dough. Probably one could get more, but I only like to re-roll the dough once. Place the rounds on the prepared baking sheets.
  3. Scoop up a couple of tablespoons of the filling and place off-center on a dough round. Brush the edge with water and carefully fold one side of the dough over the other; crimp with a fork and then prick a few holes in the tops of the turnovers. Proceed with remaining rounds. If desired, lightly brush the turnovers with nut milk. There will be leftover filling – time to get creative.
  4. Bake the turnovers for 25-30 minutes or until golden brown. Serve immediately or allow to cool, wrap well and store in the freezer for later.


Nutrition

  • Serving Size: 6
  • Calories: 514
  • Sugar: 4
  • Sodium: 324
  • Fat: 29
  • Saturated Fat: 13
  • Unsaturated Fat: 15
  • Trans Fat: 2
  • Carbohydrates: 55
  • Protein: 10
  • Cholesterol: 0