Vegan Aji Potato Samosas

Warming spices and comforting potatoes take center stage in these crispy, golden brown, fried samosas from VegNews contributor Joni Marie Newman’s Fusion Food in the Vegan Kitchen cookbook.

For the Peruvian Style Aji Sauce:
2 cups baby spinach leaves
½ cup parsley
6 aji amarillo escabeche peppers, thawed, with stems removed
1½ cups extra virgin olive oil
2 tablespoons minced garlic (about 6 cloves)
1 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon black pepper

For the samosas:
1 pound red potatoes, cut into bite-sized chunks
½ cup Peruvian Style Aji Sauce
½ cup chopped cilantro
½ cup black beans
¼ cup pine nuts
1½ cups baby spinach leaves
12 flour tortillas
Vegetable oil, for baking or frying
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika