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Sweet Potato & Black Bean Empanada

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.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side Dish, Snack
Cuisine argentina, latin american
Servings 12 Empanada


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


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.
  • Serve warm with dip and/ or salsa.