Pinto Bean, Green Olive, & Sweet Potato Turnovers

Pinto Bean, Green Olive, & Sweet Potato Turnovers

I think I could eat one of these turnovers every day for lunch and be quite happy. They have everything I love: beans, olives, sweet potato, smoky cumin and crust. Especially crust. I like to make a big batch and put half in the freezer. Serve with salsa and/or cashew sour cream if you’d like. If you’re not into making your own dough, use vegan puff pastry. Or go super simple and stuff whole wheat tortillas with the warm filling. Recipe and photo contributed by Annie Oliverio

Pinto Bean, Green Olive, & Sweet Potato Turnovers
Recipe type: Savory pastry
Cuisine: Vegan / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6
These crusty savory turnovers featuring beans, olives, sweet potato, and smoky cumin make a lovely weekend lunch treat or made ahead for weekday dinners.
  • 1½ cups whole wheat pastry flour
  • ½ cup garbanzo bean flour
  • ¼ teaspoon ground cumin
  • Pinch salt
  • ¼ cup coconut oil (do not melt)
  • ½ cup vegan shortening (I use Earth Balance)
  • 6 tablespoons or so ice cold water
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 15- to 16-ounce can pinto beans, rinsed and drained
  • 1 cup cooked sweet potato (I roasted mine)
  • 4-ounce can green chiles
  • 1½ teaspoons cumin
  • ¼ teaspoon chipotle chili powder
  • ⅛ teaspoon smoked paprika
  • ½ cup green olives, chopped
  • Salt and freshly ground pepper to taste
  1. Crust: In a food processor, combine the flours, salt and cumin. Pulse a few times. Add the coconut oil and shortening and process until you get a fine-chunky mixture. With the processor on, slowly pour in the water and process until the dough gathers in a ball.
  2. Remove and knead a few times then divide the dough in half and cover each portion with plastic wrap and chill until firm.
  3. Filling: In a large bowl, lightly mash the pinto beans and the sweet potato.  Add the remaining ingredients and stir well.
  4. Set aside until ready to assemble the turnovers.  I made the filling a day ahead and kept it in the refrigerator.Assemble the turnovers: Line two baking sheets with parchment and preheat the oven to 350º F.
  5. Working with one piece of dough at a time, roll out onto a lightly floured surface and cut into rounds – I used a small saucer and got three rounds per piece of dough. Probably one could get more, but I only like to re-roll the dough once. Place the rounds on the prepared baking sheets.
  6. Scoop up a couple of tablespoons of the filling and place off-center on a dough round. Brush the edge with water and carefully fold one side of the dough over the other; crimp with a fork and then prick a few holes in the tops of the turnovers.
  7. Proceed with remaining rounds.  If desired, lightly brush the turnovers with nut milk. There will be leftover filling – time to get creative.
  8. Bake the turnovers for 25 to 30 minutes or until golden brown. Serve immediately or allow to cool, wrap well and store in the freezer for later.


Pinto Bean, Green Olive, & Sweet Potato Turnovers

Annie is the author of Crave Eat Heal: Plant-based, Whole-food Recipes to Satisfy Every Craving  *

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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  • Reply
    Rhonda Russell
    January 25, 2015 at 1:04 am

    Oh, these look and sound so very good. Comfort food for sure! Thank you once again for a fantastic recipe and can’t fail supper recipe! <3

  • Reply
    March 9, 2015 at 7:22 pm

    I used a biscuit cutter for the dough and made “pirozhki” as an appetizer for a dinner party. Everyone loved them.

  • Reply
    March 9, 2016 at 12:58 pm

    Could the crust be made without all that fat? Good recipe otherwise…

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