Combine flours and ¼ t salt in a large bowl and stir with a whisk. In a separate bowl, combine oil, water, vinegar, and egg in a medium bowl. Gradually add oil mixture to flour mixture, stirring just until moist. Knead lightly until smooth. Shape dough into a ball, and wrap in plastic wrap. Chill for 1 hour.
Brunoise poblano, peel and mash cooked sweet potatoes, and chiffonade green onions and cilantro.
Combine cumin, poblano, sweet potatoes, beans, herbs, paprika, and salt in a large bowl; mash with a fork until almost smooth.
Divide dough into 6 equal portions, shaping each into a ball. Roll each dough portion into a (5-inch) circle on a lightly floured surface. Working with 1 portion at a time, spoon 3 T of filling into center of each circle. Moisten edges of dough with water; fold dough over filling. Press edges together to seal. Place empanadas on a large baking sheet coated with cooking spray. Cut 3 diagonal slits across top of each empanada and lightly spray with cooking spray.
Bake at 400° for 16 minutes or until lightly browned. Let cool for 5 minutes after baking.
