Sweet Potato and Black Bean Empanadas

Ingredients:

2 cups all purpose flour (can substitute 1/2 cup for whole wheat or rye)
1 teaspoon salt
1/3 cup coconut oil
1/4 cup cold water
1 tablespoon apple cider vinegar

1 medium sweet potato (about 1-1/2 cups)
1 poblano pepper, finely chopped
1 cup black beans
1/2 tablespoon cumin
2 teaspoons ancho
1 green onion, finely chopped
3 tablespoons cilantro, chopped
zest of 1 lime (optional)
1 tablespoon coconut oil
salt, to taste

Combine flour, salt, coconut oil, water, and cider vinegar and knead until smooth. Divide dough into 8 balls and set aside for an hour.

Boil the sweet potatoes until tender and gently mash with a fork. Transfer to a bowl with the remaining ingredients.

Roll out dough into rounds and divide the filling between them. Cinch the ends of them shut with a fork. Brush the surface with some oil and agave.

Bake at 350 for 15-20 minutes, until they are golden brown.