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

Prep Time: 15

Cook Time: 30

Total Time: 45

Course: Side Dish, Snack

Cuisine: argentina, latin american

Servings: Empanada

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.
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.

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