Black bean and kale empanadas with ancho chili

I'm back on a clean out the pantry kick for the month of March, so today's ingredient is a dried ancho chili. Empanadas are a savory Mexican pie and are at least something different than my usual ninjadilla.

I used the empanada dough recipe from the Veganomicon. The filling is black beans, kale, one dried ancho chili, a sweet potato, a potato, garlic, shallot, adobo seasoning, cumin, and lime juice.

You can buy adobo seasoning that usually has cumin in it. I don't always like cumin in my burrito so I make the blend without it and add it separately. You could also make it without the salt if you wish.

Adobo seasoning:

2 Tbs salt

1 Tbs onion powder

1 Tbs garlic powder

1 Tbs black pepper

1 Tbs Espazote (or oregano)

1 tsp dried lemon peel
1 tsp cumin (optional)

I served the empanadas with chipotle vegenaise (veganaise mixed with a little chipotle powder) and some Zukay hot salsa. If you get the chance check out the Zukay salsas. They are fermented with all kinds of good for you probiotics and are super fresh tasting. It's like summer in a jar. Check out Joanna and Bianca's reviews on Zukay. I bought it from the website, but I have seen it in local health food stores.