Sweet Potato & Black Bean Empanadas with Chipotle Crema (Vegan)

**Prepare the Sweet Potato & Black Bean Filling:** Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

Add diced sweet potatoes, cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Cook, stirring occasionally, until the sweet potatoes are tender, about 15-20 minutes. Add a splash of water if needed to prevent sticking.

Stir in the rinsed and drained black beans and cook for another 5 minutes, until heated through. Remove from heat and let cool slightly.

**Prepare the Chipotle Cashew Crema:** Drain the soaked cashews and place them in a blender or food processor. Add water, lime juice, chipotle peppers in adobo sauce, nutritional yeast and salt to taste. Blend until smooth and creamy, adding more water as needed to reach the desired consistency.

**Assemble the Empanadas:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll out empanada dough to about 1/8 inch thickness. Use a round cookie cutter or a bowl to cut out circles of dough.

Place a spoonful of the sweet potato and black bean filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges to seal. You can also crimp the edges with a fork for a decorative touch.

Place the empanadas on the prepared baking sheet. Brush the tops with a little olive oil or plant-based milk (optional).

**Bake the Empanadas:** Bake for 20-25 minutes, or until golden brown and crispy.

**Serve:** Let the empanadas cool slightly before serving. Serve warm with a generous dollop of chipotle cashew crema.