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.
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.Almost 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.Empanada 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.Even 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.
1cupCooked Black Beans (rinsed and drained if using canned beans)
¼cupGrated Cheddar Cheese
To tasteSalt Pepper
12Frozen Empanada Discs, thawed
As neededCooking Spray
For the Dip:
1tbspCilantro, finely chopped
To tasteSalt Pepper
Make the Dip:
Combine all the ingredients for the dip in a mixing bowl. Keep refrigerated until ready to serve.
Make the Empanada:
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
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.
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.
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.
Bake for 15~18 minutes or until lightly browned on the top.