Smokey Sweet Potato and Black Bean Mini Pies
Veggie, Gluten-Free, Dairy-Free · Appetizer
30 min
Cook time
4
Servings
320
Calories
7
Steps
- Preparation: Preheat your oven to 375°F (190°C). Grease a muffin tin with olive oil.
- Dough Making: In a large bowl, mix 2 cups of almond flour with 1 tsp of salt and 1/4 cup of cold water to form a dough. If the dough is too dry, add more water one tablespoon at a time.
- Filling Preparation: In a skillet, heat 1 tbsp of olive oil over medium heat. Add 1 finely chopped onion and 2 minced garlic cloves, sautéing until onions are translucent. Add 1 cup of diced sweet potatoes, 1 tsp smoked paprika, 1/2 tsp cumin, and salt and pepper to taste. Cook for about 10 minutes until the potatoes are soft.
- Combine Filling: Stir in 1 cup of rinsed and drained black beans and 2 tbsp of freshly chopped cilantro into the skillet. Remove from heat and let it cool slightly.
- Assemble Pies: Roll the dough and cut into circles big enough to fit into the muffin tin slots. Press the dough into each slot, forming mini pie shells. Spoon the filling into each shell.
- Bake: Place the muffin tin in the oven and bake for 20 minutes or until the edges of the pies are golden brown.
- Serving: Allow the pies to cool for a few minutes before carefully removing them from the tin. Serve warm.
Recipes are for general inspiration and may not fit every dietary need. Consult a professional for medical or allergy-related guidance.
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