Sweet Potato and Black Bean Empanadas Recipe

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.

This post contains affiliate links to Amazon and other sites. I will earn a commission from qualifying purchases through those links. This blog generates income via ads. Click here to read my affiliate links policy.

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.

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.

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

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.

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.

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.

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 them warm with salsa or sour cream.

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:

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