Vegetarian Empanada with Sweet Potato and Black BeansHere’s a vegetarian version of popular street food in many Latin And South American countries – Empanada made with sweet potato and black bean filling.

Today’s street food is sold in many countries and has as many different versions and variations. Empanada are quite popular street food in Argentina, Bolivia, Columbia and many other countries. I made a vegetarian sweet potato and black bean Empanada and served with cilantro-yogurt sauce.Vegetarian Empanada with Sweet Potato and Black BeansAlmost every culture has a version of empanada – a pastry or dough with a sweet or savory filling – like dumpling, momo, samosa, pierogi, turnover, pirozhki and so on. Empanadas are usually stuffed with savory filling but they can also be filled with sweet filling and served for dessert. They can be served alone or with a dipping sauce.Vegetarian Empanada with Sweet Potato and Black BeansEmpanada are very versatile and quite easy to prepare. Fillings can be easily customized and the choice of options are endless. Each country has its own version, so I took some inspiration and made this vegetarian version of sweet potato and black bean Empanada. This recipe is from ‘Cooking Light: Global Kitchen‘ cookbook.

Traditionally empanada are deep fried but I baked them and I think they turned out just as good. Dough for the outer crust can be made at home but I took a shortcut and used frozen empanada discs. I was skeptical if the kids would like the filling, but they loved these a lot. Leftovers taste great reheated in the microwave.Vegetarian Empanada with Sweet Potato and Black BeansEven though it is not traditional, I made a simple yogurt dip to serve these. They are generally served hot with some spicy salsa or guacamole. Enjoy these delicious sweet potato and black bean empanada – fried or baked – with or without a dip. They are great any which way you serve them.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87.

 Loading InLinkz ...

Sweet Potato & Black Bean Empanada
Sweet Potato & Black Bean Empanada
Yum
Print Recipe
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.
Servings Prep Time
12 Empanada 15 minutes
Cook Time
30 minutes
Servings Prep Time
12 Empanada 15 minutes
Cook Time
30 minutes
Sweet Potato & Black Bean Empanada
Sweet Potato & Black Bean Empanada
Yum
Print Recipe
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.
Servings Prep Time
12 Empanada 15 minutes
Cook Time
30 minutes
Servings Prep Time
12 Empanada 15 minutes
Cook Time
30 minutes
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
Servings: 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.
Share this Recipe
Powered byWP Ultimate Recipe

14 thoughts on “Sweet Potato & Black Bean Empanada Recipe”

  1. Wow! that is such a wonderful idea. I have not come across these ready made empanada discs so far. I am sure they would make our life easier :). The filling sounds delicious as well.

  2. The combo of beans and sweet potatoes is unique and healthy ! I am sure these must be so rustic too .
    Empanadas make a super snack and I like the idea of storing in freezer too ,comes in handy at busy times .

  3. Sweet potato and black beans works awesome together in Empanadas, i have to dish out some empanadas with this combo. And those beauties looks prefect to indulge without any fuss.

  4. Totally Agree, every cuisine have this kind of puff pastry with savory filling. This black bean stuffing sounds healthy and the empanada turned out so well. Perfect snack to munch on!!

  5. Sweet potato and black bean filling sounds very delicious and satisfying inside those crispy empanadas. I shall give it a try soon.

  6. wow such an amazing combination of sweet potato and beans and these empananda look fabulous. Wonderfully captured pavani !! I have seen empanada disc too but never thought of getting it..

  7. Using store bought empanada disc will save so much time and making these would be a breeze. I need to check it out. Love the sweet potato and black bean combo and baking is definitely the way to go make it guilt free.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.