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


  • 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


  • 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.



  • 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.


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
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