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Sweet Potato & Black Bean Empanada Yum
Here’s a vegetarian version of popular street food in many Latin And South American countries – Empanada made with sweet potato and black bean filling.
Sweet Potato & Black Bean Empanada
Prep Time
15 minutes

Cook Time
30 minutes
Servings
Empanada
Ingredients
For the Empanada:
  • 2 Medium Sweet Potatoes, boiled, peeled and mashed
  • 1 cup Cooked Black Beans (rinsed and drained if using canned beans)
  • 1 tsp Ground Cumin
  • ¼ cup Grated Cheddar Cheese
  • 1 tsp chili powder
  • 2 tbsp Cilantro, chopped
  • To taste Salt Pepper
  • 12 Frozen Empanada Discs, thawed
  • As needed Cooking Spray
For the Dip:
  • 1 cup greek yogurt
  • 2 tbsp lemon juice
  • 1 tsp Ground Cumin
  • 1 tbsp Cilantro, finely chopped
  • To taste Salt Pepper
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Empanada
Ingredients
For the Empanada:
  • 2 Medium Sweet Potatoes, boiled, peeled and mashed
  • 1 cup Cooked Black Beans (rinsed and drained if using canned beans)
  • 1 tsp Ground Cumin
  • ¼ cup Grated Cheddar Cheese
  • 1 tsp chili powder
  • 2 tbsp Cilantro, chopped
  • To taste Salt Pepper
  • 12 Frozen Empanada Discs, thawed
  • As needed Cooking Spray
For the Dip:
  • 1 cup greek yogurt
  • 2 tbsp lemon juice
  • 1 tsp Ground Cumin
  • 1 tbsp Cilantro, finely chopped
  • To taste Salt Pepper
Sweet Potato & Black Bean Empanada
Instructions
Make the Dip:
  1. Combine all the ingredients for the dip in a mixing bowl. Keep refrigerated until ready to serve.
Make the Empanada:
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the mashed sweet potatoes, black beans, ground cumin, grated cheese, chili powder, cilantro, salt and pepper. Mix well. Taste and adjust the seasoning accordingly.
  3. Place a 1tbsp of the mixture in the center of each empanada disc. Moisten the edges of the dough with water; fold over the filling. Press edges together to seal. Press the tines of a fork to make sure they are well closed.
  4. Place the prepared empanada on the prepared baking sheet. Using a sharp knife and make slits on the top. Coat them evenly with cooking spray.
  5. Bake for 15~18 minutes or until lightly browned on the top.
  6. Serve warm with dip and/ or salsa.
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