Vegetarian Sweet Potato and Black Bean Empanadas

In a blender, blend cilantro, queso fresco, mayonnaise, jalapeño, vinegar and garlic together until a smooth sauce forms, about 30 seconds. Season with Adobo to taste. Set aside. Heat oven to 425°F.

Add sweet potatoes and enough water to cover by two inches to medium saucepan over medium-high heat. Bring water to boil, season with Adobo. Reduce heat to medium-low. Simmer until potatoes are tender, 15 to 20 minutes; drain potatoes. Pass potatoes through food mill or potato ricer into saucepan. Or use potato masher to mash potatoes in saucepan. Add black beans and spinach and mix to combine. Season with Adobo to taste.

On lightly floured work surface, use rolling pin to roll out puff pastry round until about 1/2-inch larger in diameter. Spoon 2 tbsp. of potato mixture into middle of dough. Moisten edges with beaten eggs; fold in half to form half-moon shape. To make braided edges, fold over one corner to make small triangle; continue folding edges to make triangles along the seal. Once you reach the end, fold over the final end; press to seal edges. Transfer to prepared baking sheet. Brush empanada tops with remaining egg.

Bake until empanadas are puffed and golden-brown, about 15-20 minutes, rotating pan after 10 minutes for even browning.

Transfer empanadas to cooling rack and let sit until cool enough to handle. Serve with cilantro sauce.