Prepare the dough. In a food processor, mix the flours, salt, sugar, and butter. Pulse until everything is well combined and the mixure resembles very fine breadcrumbs. Add 1 egg, the wine, and water, and pulse until the dough comes together. Briefly kneed the soft dough and shape it into a ball. You might need to add some extra flour if the dough feels a bit sticky. Wrap in bee's wax wrap (a sustainable alternative to plastic wrap, see note) and let it rest in the fridge for at least 30 minutes.
Make the filling. Cook the sweet potatoes in salted water for 5-6 minutes until soft, then drain.
Heat the oil in a large skillet and sauté the onion and garlic 2 minutes. Add the bell pepper, oregano, cumin, and chipotle peppers and sauté for 1 more minute. Mix in the sweet potatoes and chopped tomatoes. Cover and let simmer for about 10 minutes, stir regularly. The mixture should be fairly thick. If not, let simmer without a lid. Finely, add the beans and cilantro and season with salt and black pepper. Remove from the heat.
Preheat the oven to 200°C / 400°F. On a lightly floured surface, divide the dough into 16 small balls. In order to make balls of the same size, you can first cut the ball into four pieces, then into 8 pieces, and finely into 16 pieces.
To make the empanada disks, roll out each individual ball to a 15 cm / 6 inch diameter round disk (it doesn't need to be perfectly round). Alternatively, you can use a tortilla press to flatten the dough balls between two layers of bee's wax wrap (or sturdy plastic).
Spoon several tablespoons of the filling onto one side of the disk. Wet the edges with some water and fold the dough over the filling. Seal the empanadas by pressing the edges with your fingers. For extra sealing use a fork to press down the edges (see the video).
Place the empanadas on a baking sheet lined with parchment paper. I bake the empanadas in two batches. I use two large baking sheets and I bake the first batch while preparing the second. In a small bowl, whisk 1 egg. Brush the empanadas with the whisked egg.
Bake the empanadas 20-25 minutes until golden. Serve warm with cumin-lime crema (see note) and hot sauce.