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.
Remove and knead a few times then divide the dough in half and cover each portion with plastic wrap and chill until firm.
Filling: In a large bowl, lightly mash the pinto beans and the sweet potato. Add the remaining ingredients and stir well.
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.
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.
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.
Proceed with remaining rounds. If desired, lightly brush the turnovers with nut milk. There will be leftover filling – time to get creative.
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.