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    Home » Snacks » Sweet Potato Empanadas

    Sweet Potato and Black Bean Empanadas Recipe

    Published: Nov 30, 2021 by Pavani · 18 Comments

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    Are you looking for a savory vegetarian empanadas recipe? Then you have to try this sweet potato black bean empanada. They are easy to make and absolutely delicious. These are a popular street food in many Latin and South American countries.

    Instead of meat, this vegetarian version has sweet potato, black beans and cheese. I use store bought dough and they are a breeze to make. Also this is a oven baked empanadas recipe and not fried.

    Hand holding a sweet potato empanadas

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    Table of contents

    • About the recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like
    • Recipe Card

    About the recipe

    I love recreating street food from around the world right in my kitchen. Empanadas are quite a popular street food in Argentina, Bolivia, Columbia and many other Latin & South American countries. There are many different versions and variations of these.

    Come to think of it, almost every culture has a version of empanada. Basically a pastry or dough with a sweet or savory filling. Like a dumpling, momo, samosa, pierogi, turnover, pirozhki and so on.

    Empanadas are very versatile and quite easy to make. Fillings are easily customizable and the choice of options are endless. This recipe is adapted from 'Cooking Light: Global Kitchen' cookbook.

    The vegetarian empanada filling for this recipe is mashed sweet potato and black beans. Addition of spices make these flavorful. I also add some grated cheese, but you can omit it to make them vegan.

    Chopping board with halved savory pastry

    Traditionally empanadas are deep fried but they can be baked as well. Crust is easy to make at home, but you can take a shortcut and use frozen empanada discs.

    Serve them hot with some spicy salsa or guacamole or sour cream. 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.

    Chopping board with a stack of baked emapanadas

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients you need to make these delicious sweet potato empanadas:

    • Empanada dough - I use store bought frozen empanada dough discs. But you can make your own empanada dough at home. Check the 'Expert Tips' section for the dough recipe.
    • Sweet potato - boiled, peeled and mashed
    • Black beans - you can use pinto beans or small red kidney beans instead
    • Scallions, finely chopped - optional but adds lots of flavor
    • Grated cheese - cheddar, monterey jack or colby jack
    • Spices - ground cumin, chili powder, salt and pepper
    • Cilantro
    Ingredients needed - details in the recipe card

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make veggie empanadas with sweet potato and black bean filling.

    To thaw the Empanada dough, place it in the refrigerator for a few hours. Or leave it on the counter for at least 1 hour. In the meantime, peel and chop sweet potato. Steam or microwave until very tender. Set aside to cool.

    Sweet potato, peeled, diced and microwaved

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

    In a mixing bowl, combine the sweet potato, ground cumin, chili powder, cilantro, salt and pepper. Use a fork or a masher to mash the sweet potato into a smooth mixture. Add black beans and cheese. Mix well. Taste and adjust the seasoning accordingly.

    Adding all ingredients for stuffing into a bowl

    Place 1 tablespoon of the sweet potato 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. Keep the empanadas covered while you work on the remaining dough.

    Filling dough discs with filling

    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.

    Making slits in dough and baked until crisp

    Bake for 15~18 minutes or until lightly browned on the top. Serve them warm with salsa or sour cream.

    Hand holding a halved empanada showing sweet potato filling

    Expert Tips

    • I use Goya brand frozen empanada dough discs. They are Vegan.
    • Here is how to make your own dough at home:
      • Combine 2 cups all purpose flour, ¾ teaspoon salt in a large bowl.
      • Combine ⅓ cup canola oil, ¼ cup cold water, 1 tablespoon apple cider vinegar and 1 large egg in a measuring cup. Mix well.
      • Gradually add the oil mixture to the flour mixture and stir until moist. Knead until a smooth pliable dough forms. Shape dough into a ball, and wrap in plastic wrap. Chill for 1 hour.
      • Divide the dough into 10~12 equal pieces. Roll each dough into 5" circle on a lightly floured surface.
    • Though empanadas are usually are savory, they can also fill them with sweet filling and served for dessert.
    • Make sure to keep the dough and the filled empanadas covered until ready to bake.
    • You can freeze empanadas before baking for upto 1 month. There is no need to thaw them before baking. Add an extra 1~2 minutes to the baking time.
    • Store leftovers in an airtight container for 1 day. Reheat them in an air fryer or microwave until heated through.
    • If you have roasted poblano chile, then add it to the filling for smoky flavor.

    You might also like

    Here are some delicious sweet potato recipes that you might like:

    • Sweet Potato Quinoa Chili
      How to make Sweet Potato Quinoa Chili in Instant Pot
    • Sweet Potato Chickpea Burger | Vegan recipe
    • Vegan Sweet Potato Naan
    • Spelt Sweet Potato Paratha for #BreadBakers
    Chopping board with a stack of Sweet potato black bean Empanadas

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Chopping board with a stack of baked emapanadas

    Sweet Potato & Black Bean Empanada

    Sweet potato black bean empanada are an easy to make and delicious snack. This is vegetarian version of a popular Latin street food. Video included!!
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 15 mins
    Cook Time: 30 mins
    Total Time: 45 mins
    Course: Side Dish, Snack
    Cuisine: argentina, latin american
    Servings: 12 Empanada

    Ingredients

    • 12 Frozen Empanada Discs, thawed
    • 2 Medium Sweet Potatoes
    • 1 teaspoon Ground Cumin
    • 1 teaspoon Chili powder
    • 2 Scallions, finely chopped
    • 2 tablespoons Cilantro, chopped
    • To taste Salt & Pepper
    • 1 15oz. Black Beans, rinsed and drained
    • ¼ cup Grated Cheddar Cheese
    • As needed Cooking Spray

    Instructions

    • To thaw the Empanada dough, place it in the refrigerator for a few hours. Or leave it on the counter for at least 1 hour.
    • In the meantime, peel and chop sweet potato. Steam or microwave until very tender. Set aside to cool.
    • Preheat the oven to 400°F. Line a baking sheet with parchment paper.

    Make the Filling:

    • In a mixing bowl, combine the sweet potato, ground cumin, chili powder, cilantro, salt and pepper. Use a fork or a masher to mash the sweet potato into a smooth mixture. Add black beans and cheese. Mix well. Taste and adjust the seasoning accordingly.
    • Place 1 tablespoon of the sweet potato 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. Serve warm with dip and/ or salsa.

    Video

    Notes

    • brand frozen empanada dough discs. They are Vegan.
    • Here is how to make your own dough at home:
      • Combine 2 cups all purpose flour, ¾ teaspoon salt in a large bowl.
      • Combine ⅓ cup canola oil, ¼ cup cold water, 1 tablespoon apple cider vinegar and 1 large egg in a measuring cup. Mix well.
      • Gradually add the oil mixture to the flour mixture and stir until moist. Knead until a smooth pliable dough forms. Shape dough into a ball, and wrap in plastic wrap. Chill for 1 hour.
      • Divide the dough into 10~12 equal pieces. Roll each dough into 5" circle on a lightly floured surface.
    • Though empanadas are usually are savory, they can also fill them with sweet filling and served for dessert.
    • Make sure to keep the dough and the filled empanadas covered until ready to bake.
    • You can freeze empanadas before baking for upto 1 month. There is no need to thaw them before baking. Add an extra 1~2 minutes to the baking time.
    • Store leftovers in an airtight container for 1 day. Reheat them in an air fryer or microwave until heated through.
    • If you have roasted poblano chile, then add it to the filling for smoky flavor.

    Nutrition

    Serving: 1Empanada | Calories: 93kcal | Carbohydrates: 17g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 44mg | Potassium: 267mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5445IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Harini

      April 26, 2018 at 7:56 am

      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.

      Reply
    2. Vaishali

      April 26, 2018 at 9:12 am

      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 .

      Reply
    3. kalyani

      April 27, 2018 at 9:12 am

      empanadas have been on my to-do list. but its amazing to note u get frozen shells too 🙂 the filling with black beans is very cool, pavani !

      Reply
    4. Priya Suresh

      April 27, 2018 at 11:31 am

      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.

      Reply
    5. Sandhiya

      April 27, 2018 at 2:06 pm

      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!!

      Reply
    6. Sharmila - The Happie Friends Potpourri Corner

      April 27, 2018 at 10:12 pm

      The crust looks so flaky and yumm.. Im sure with the stuffings it would have tasted so good!!

      Reply
    7. Srividhya Gopalakrishnan

      April 29, 2018 at 11:53 pm

      Empanadas are on my todo list always. But never knew I can get the frozen empanada discs. Will look out for them. Thanks for the info Pavani. Love the sweet potato and black bean combo.

      Reply
    8. Gayathri Kumar

      May 04, 2018 at 10:59 pm

      The combination of sweet potato and beans sound interesting. With store bought sheets, this makes a quick snack option. Yum!

      Reply
    9. sapna

      May 06, 2018 at 3:14 am

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

      Reply
    10. Manjula Bharath

      May 16, 2018 at 3:47 pm

      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..

      Reply
    11. Srivalli

      May 21, 2018 at 5:18 am

      Those empanadas look so stunning Pavani..so flaky and inviting..wonderful choice and I am sure I will love these right away!

      Reply
    12. Sandhya Ramakrishnan

      June 01, 2018 at 6:30 pm

      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.

      Reply
    13. Suma Gandlur

      June 02, 2018 at 1:16 am

      I find your filling very interesting with that black bean and sweet potato combo. Empanadas look perfectly made.

      Reply
    14. Padmajha PJ

      June 24, 2018 at 10:27 am

      You have turned a street dish into a healthy one! The yogurt dip, though not traditional as you mentioned, looks really creamy and good to go with the empanada.

      Reply
    15. Priya Srinivasan

      August 03, 2018 at 1:14 pm

      lovely combination of sweet potatoes and black beans pavani! love that super flaky outer layer and that yogurt dip souds yummm!!!!

      Reply
    16. Delphin MacIntyre

      January 02, 2021 at 7:36 pm

      5 stars
      I made these but I used Pepperidge farm frozen puff pastry sheet rolled out and cut circles and then rolled the circles slightly and it works really well. These are quite good.

      Reply
    17. Julia

      January 14, 2023 at 4:20 pm

      5 stars
      Made them tonight . They are tasty 😋 They made a great half time snack .

      Reply
      • cookshideout

        January 15, 2023 at 6:19 pm

        Hi Julia, so glad that you loved the recipe. Thank you for letting me know. Regards, Pavani

        Reply

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