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    Home » Popular » American Recipes

    October 29, 2012 American Recipes

    Sweet Potato and Black Bean Empanadas

    Jump to Recipe - Print Recipe

    Packed with flavor, these Sweet Potato and Black Bean Empanadas are baked and not fried! A healthy and flavorful vegetarian recipe that’s just perfect for potlucks, picnics, packed lunches, and dinner.

    overhead image of sweet potato and black bean empanadas

    Hurricane Sandy coming by our area last week meant that schools were closed and I had some time on my hands on the rainy days.  I finally dove into magazines I’ve had piling up for the last couple of years. I found these empanadas in a December 2010 Cooking Light. 
     

    Sweet Potato and Black Bean Empanadas

     
    Luckily, we didn’t lose our power or have bad flooding from Sandy. On Saturday afternoon I was craving these empanadas I’ve been wanting to make for a couple of years. No matter how many storms we go through here in South Florida, it always raises my stress level and makes me anxious. It felt good to finally purge through my magazine collection and pull out recipe favorites I’ve been meaning to try. It also felt really good to roll out the dough and create these wonderful little pockets.

    overhead image of empanadas on baking tray
    Yesterday after a birthday party, we drove by the beach to see what the ocean was like after Hurricane Sandy. Palm Beach is still closed...there is no beach left. We chatted with my mom’s neighbors and surfers checking out the volatile ocean.

    Right in front of those people in that photo is about a 5 ft drop where there used to be the beach. The ocean has crashed over those stairs and traveled all the way to the parking lot. I wouldn’t have believed it had I not seen it with my own eyes. Flip flops and other debris scattered around the deck and the parking lot. Surfers are cautious to go out in the ocean for the debris that could potentially harm them.

    overhead image of beach scene
    A guy pulled out one of the beach chairs to watch the water. He didn’t stay there too long and left as the water was pounding right below him. I just saw on our local news that FPL (our local power company)has sent trucks up to the Northeast to help restore power for the outages they’re expecting.

    overhead image of beach scene

    overhead image of beach scene

    For my friends that our in the path of the storm, please stay safe.

    overhead image of mini pies on white paper

    overhead image of mini pies on parchment paper

    overhead image of empanadas

     

    Pin it to your APPETIZER, DINNER, or VEGAN/VEGETARIAN Board to SAVE for later!

    Find me on Pinterest for more great recipes!  I am always pinning :)!

    A little about the empanadas: I happened to have every thing I needed to make these delicious vegetarian empanadas. I left out the poblano peppers. If you love peppers, I think it would be really wonderful with them. I added a little extra virgin olive oil to the mix and my mom made a wonderful dipping sauce for it with mayonnaise, sriracha hot sauce (or whatever hot sauce you like), a little lemon juice, and some relish (or chopped pickles). I used my food processor to put this light dough together.  You could also fill this dough with a meat or chicken filling if you are craving. If you are looking for a fun vegetarian idea, this is delicious. Skip the egg wash and this is totally vegan.
     

    Sweet Potato and Black Bean Empanadas
    slightly adapted: Cooking Light

    Ingredients:
    2 cups all-purpose flour
    3/4 teaspoon kosher salt
    1/3 cup canola oil
    1/4 cup cold water
    1 tablespoon cider vinegar
    1 large egg, lightly beaten
    1 poblano chile (I omitted this part-keep it if you like peppers)
    1 tablespoon ground cumin
    1 cup mashed cooked sweet potatoes
    1 cup canned black beans, rinsed and drained
    1/3 cup chopped green onions
    2 tablespoons chopped fresh cilantro
    1 teaspoon ancho chile powder (I used a regular chile powder I had here)
    1-2 tablespoons extra virgin olive oil
    1/2 teaspoon kosher salt

    Egg wash:
    1 egg
    1 tablespoon water

    Directions:
    In a small bowl, whisk together the egg and water for egg wash and set aside.

    Food processor dough method: Process the oil, vinegar, flour and salt a few seconds until mixture resembles coarse meal. Add in the egg and pulse a few times. Drop by drop add the water, processing very briefly. The whole process would take 20 to 30 seconds. Wrap and chill the pastry for at least 1 hour.

    By hand dough method: Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and 3/4 teaspoon salt in a large bowl, stirring with a whisk. Combine canola oil, 1/4 cup water, 1 tablespoon vinegar, and egg in a medium bowl. Gradually add oil mixture to flour mixture, stirring just until moist. Knead lightly until smooth. Shape dough into a ball, and wrap in plastic wrap. Chill for 1 hour.

    *If you are adding chile: Preheat broiler. Place poblano on a foil-lined baking sheet; broil 8 minutes or until blackened, turning after 6 minutes. Place in a paper bag; close tightly. Let stand 15 minutes. Peel chile; cut in half lengthwise. Discard seeds and membranes. Finely chop.

    Preheat oven to 400°.

    In a large bowl, combine cumin, poblano (I omitted the pepper), sweet potatoes, and next 6 ingredients (through 1/2 teaspoon salt) in a large bowl; mash with a fork until almost smooth.
    overhead image of sweet potatoes and black beans in a metal bowl
    Divide dough into 10 equal portions, shaping each into a ball. Roll each dough portion into a (5-inch) circle on a lightly floured surface.

    overhead image of portion of dough and rolling pin
    Working with 1 portion at a time (cover remaining dough to keep from drying), spoon about 2 level tablespoons sweet potato mixture into center of each circle (make it where you can close the empanada and not have it squish out).

    overhead image of dough with a mashed filling on wooden board
    Moisten edges of dough with egg wash; fold dough over filling. Press edges together to seal. Brush empanadas with the egg wash. Place empanadas on a large baking sheet coated with cooking spray. Cut 3 diagonal slits across top of each empanada. Bake at 400° for 16 minutes or until lightly browned. Buon appetito-enjoy!

    Print Recipe Pin Recipe Rate this Recipe
    5 from 6 votes

    Sweet Potato and Black Bean Empanadas

    Packed with flavor, these Sweet Potato and Black Bean Empanadas are baked and not fried! A healthy and flavorful vegetarian recipe that’s just perfect for potlucks, picnics, packed lunches, and dinner.
    Prep Time1 hr
    Cook Time16 mins
    Course: Dinner
    Cuisine: American
    Keyword: black beans, empanadas, sweet potatoes, vegetarian
    Servings: 10 servings
    Author: Lora

    Ingredients

    • DOUGH
    • 2 cups all-purpose flour
    • 3/4 teaspoon kosher salt
    • 1/3 cup canola oil
    • 1/4 cup cold water
    • 1 tablespoon cider vinegar
    • 1 large egg lightly beaten
    • FILLING
    • 1 poblano chile I omitted this part-keep it if you like peppers
    • 1 tablespoon ground cumin
    • 1 cup mashed cooked sweet potatoes
    • 1 cup canned black beans rinsed and drained
    • 1/3 cup chopped green onions
    • 2 tablespoons chopped fresh cilantro
    • 1 teaspoon ancho chile powder I used a regular chile powder I had here
    • 1-2 tablespoons extra virgin olive oil
    • 1/2 teaspoon kosher salt
    • EGG WASH
    • 1 egg
    • 1 tablespoon water

    Instructions

    • n a small bowl, whisk together the egg and water for egg wash and set aside.
    • Food processor dough method: Process the oil, vinegar, flour and salt a few seconds until mixture resembles coarse meal. Add in the egg and pulse a few times. Drop by drop add the water, processing very briefly. The whole process would take 20 to 30 seconds. Wrap and chill the pastry for at least 1 hour.
    • By hand dough method: Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and 3/4 teaspoon salt in a large bowl, stirring with a whisk. Combine canola oil, 1/4 cup water, 1 tablespoon vinegar, and egg in a medium bowl. Gradually add oil mixture to flour mixture, stirring just until moist. Knead lightly until smooth. Shape dough into a ball, and wrap in plastic wrap. Chill for 1 hour.
    • *If you are adding chile: Preheat broiler. Place poblano on a foil-lined baking sheet; broil 8 minutes or until blackened, turning after 6 minutes. Place in a paper bag; close tightly. Let stand 15 minutes. Peel chile; cut in half lengthwise. Discard seeds and membranes. Finely chop.
    • Preheat oven to 400°.
    • In a large bowl, combine cumin, poblano (I omitted the pepper), sweet potatoes, and next 6 ingredients (through 1/2 teaspoon salt) in a large bowl; mash with a fork until almost smooth.
    • Divide dough into 10 equal portions, shaping each into a ball. Roll each dough portion into a (5-inch) circle on a lightly floured surface.
    • Working with 1 portion at a time (cover remaining dough to keep from drying), spoon about 2 level tablespoons sweet potato mixture into center of each circle (make it where you can close the empanada and not have it squish out).
    • Moisten edges of dough with egg wash; fold dough over filling. Press edges together to seal. Brush empanadas with the egg wash. Place empanadas on a large baking sheet coated with cooking spray. Cut 3 diagonal slits across top of each empanada. Bake at 400° for 16 minutes or until lightly browned.
    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!

     

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    Reader Interactions

    Comments

    1. Alice @ Hip Foodie Mom says

      October 29, 2012 at 2:36 pm

      Love these! yum! These are beautiful! and yes. . to everyone in the path of the storm, please stay safe. praying for safety and that the storm passes quickly!

      Reply
    2. Lemons and Anchovies says

      October 29, 2012 at 2:48 pm

      Had to stop by right away to have a closer look at these empanadas--they are gorgeous! I love the vegetarian versions you made. Making them was a good way to divert your attention from Sandy, I'm sure. Glad to hear your family didn't lose power and more importantly, stayed safe.

      Reply
    3. Brooks at Cakewalker says

      October 29, 2012 at 5:27 pm

      Lora, Had to click right over from G+ for a closer look at these beauties. I love the vegetarian aspect of them, lovely work indeed! Best wishes to you & yours in weathering the storm.

      Reply
    4. kim@hungryhealthygirl says

      October 29, 2012 at 5:36 pm

      These look delicious and so easy. I'm going to try using a whole wheat flour and we'll see how they come out.

      Reply
    5. Elisabeth says

      October 29, 2012 at 8:09 pm

      Lora, these pretty empenadas were so yummy with the sweet potato and black bean filling. So nice of you to spare half a dozen. I made a simple dipping sauce for it, and gobbled up at least 3 in 'one sitting'. Love the recipe, and thanks for all those extra bunch of cooking magazines that you didn't need/want anymore:) xo
      (I'll be posting my beach photos on my next post; we lost another 4ft of the beach since yesterday)

      Reply
    6. Jeanette says

      October 29, 2012 at 8:12 pm

      These empanadas sound so good! We're just waiting for the storm now...very windy and lights flickering.

      Reply
    7. Dixya says

      October 29, 2012 at 9:16 pm

      I love the use of fall veggies & beans with empanadas. I have never had these before but it sounds like samosa- an Indian snack which is so much like samosas.

      Reply
    8. claudia lamascolo says

      October 29, 2012 at 10:11 pm

      What a great filling the photos are so yummy!

      Reply
    9. Kim Bee says

      October 29, 2012 at 10:27 pm

      You stay safe too Lora. I'm sending positive vibes for everyone in the path. So far we just have a little wind and rain. But nothing like most places at this point.

      Love the empanadas. This would be something B-Dude would totally dig. I need to make this when he comes home to visit.

      Reply
    10. Shulie Foodwanderings says

      October 29, 2012 at 11:25 pm

      Oh my these empanadas make my stomach turn in pain. That filling popping out made me salivate. Something about Sandy makes me super hungry but seeing these I would be even on a regularly innocent day! Yum & can I have some?!

      Reply
    11. Shulie Foodwanderings says

      October 29, 2012 at 11:33 pm

      Like as in I want these empanadas painfulness! Feed me! 🙂

      Reply
    12. Lisa says

      October 30, 2012 at 12:24 am

      OK..quick before we lose power again. WOW..I love empanadas. There's something gratifying about eating a savory meal out of hand - no utensils..just flaky crust! I LOVE your meatless version. I sat I LOVE a lot, don't I? Well..it's because I LOVE everything you make! I could live on sweet potatoes and I LOVE the idea of it with black beans ;D

      Reply
    13. Lisa says

      October 30, 2012 at 12:27 am

      BTW..I'm glad you made it through Sandy safely! The waves down the shore have washed up the beaches!

      Reply
    14. Swathi Iyer says

      October 30, 2012 at 12:49 am

      Love these empanadas Lora, sweet potato and black beans sounds to awesome combo.

      Reply
    15. Anonymous says

      October 30, 2012 at 1:10 am

      Love these healthful ingredients! They look sooooooo appetizing, too!

      Reply
    16. Helene Dsouza says

      October 30, 2012 at 11:39 am

      Your empanadas look so simple to recreate. For some reason I always imagine them being lots of work, but they are sooo good. Thanks for sharing your recipe.

      wow that sounds awful, but I am glad nothing more happened with the storm. We have lots of flooding and heavy winds here in the monsoon as well and I always get stressed out when the rains starts to pour in from all kinds of places and when the coconut trees bang against the electricity lines and those sparks fly around. O.O I can't imagine what a hurricane might be!

      Reply
    17. The Mistress of Spices says

      October 30, 2012 at 12:43 pm

      Mmmmmm it's been ages since I had an empanada! I think I'll try this recipe in the days to come, I have all of the ingredients! Be safe with the storm.

      Reply
    18. Kate@Diethood says

      October 30, 2012 at 2:29 pm

      Your empanadas sound amazing! Your mom's dipping sauce..wow!!

      Thanks for sharing those photos...I can't believe the amount of damage this storm has caused 🙁 I am in Indiana and we're about to get pounded with rain. It has been a very windy night and morning, very chilly, and this is only the start of what's to come. blah!

      Reply
    19. Munatycooking says

      October 30, 2012 at 6:00 pm

      Your clicks are beautiful, these empanadas look crunchy and tasty.

      Reply
    20. Savory Simple says

      October 30, 2012 at 6:34 pm

      These empanadas look wonderful. Sweet potatoes and black beans are a great combination. We're still reeling from Sandy a bit here, it's been an exhausting 24 hours. But we have power, there was no damage to our home and my friends/family are safe. I've been heartbroken to see the damage in NJ & NYC.

      Reply
    21. decocinasytacones says

      October 30, 2012 at 10:38 pm

      I´m sorry to hear the news after hurricane Sandy, I´m sorry for the victims´families.
      In spain, we make empanadas, and I make one that my children specially love, and very easy, chopped canned tuna, chopped hardboiled egg and tomato sauce....it´s a keeper.
      Love from the north of Spain.
      Marialuisa

      Reply
    22. Phong Hong says

      October 31, 2012 at 9:57 am

      Yum! These look like our local curry puffs. Love the ingredients for the filling.

      Reply
    23. Kristina @ spabettie says

      October 31, 2012 at 4:16 pm

      I cannot wait to make these - we are having chili today, perhaps these will be a good pairing!

      I am happy to hear you are safe and well - I am praying for those who have been devastated by this.

      Reply
    24. Carol | a cup of mascarpone says

      November 01, 2012 at 8:47 am

      Two of my favorite foods, and never thought of wrapping them together in pastry! I've been wanting to try some empanadas, I think these will be the ones! They look great, Lora!

      Reply
    25. Cookin' Canuck says

      November 02, 2012 at 12:51 am

      Oh my goodness...it's so crazy that the beach is completely gone. I'm glad you guys are safe!

      These empanadas sound fantastic. Great mix of flavors with the sweet potatoes and black beans.

      Reply
    26. Addie K Martin says

      November 04, 2012 at 5:56 pm

      These empanadas sound great. I love sweet potatoes and black beans.

      Glad ya'll were spared most of Sandy's wrath. Did the beach come back or it is permanent wash out?

      Reply
      • Savoring Italy says

        November 04, 2012 at 9:29 pm

        Thanks, Addie. we were lucky and my heart aches for those that weren't. I was by the beach today for 1st time since those photos and it was mostly back with very large dunes to get to it.

    27. Baker Street says

      November 05, 2012 at 8:32 am

      Sweet potatoes and black beans sound like a phenomenal combination! I totally want these for dinner tonight! 🙂

      Reply
    28. Hanaâ says

      December 24, 2012 at 9:46 pm

      I made these yesterday and they were totally awesome. The filling was very flavorful (I'm a big sweet potato fan). I love the pastry and will definitely be experimenting with different fillings too (for variety).

      Reply
    29. Amanda says

      January 20, 2020 at 8:09 pm

      5 stars
      These look so healthy and tasty!!

      Reply
    30. Dorothy Reinhold says

      January 20, 2020 at 10:17 pm

      One of our favorite food trucks has some great empanads. You have made me brave enough to try these at home. This filling sounds terrific.

      Reply
    31. Erin | Dinners,Dishes and Dessert says

      January 21, 2020 at 8:09 am

      5 stars
      These Sweet Potato and Black Bean Empanadas are are mouth watering!

      Reply
    32. Demeter says

      January 21, 2020 at 10:17 am

      5 stars
      I can't believe how easy these were to make! Such great flavor too.

      Reply
    33. Amanda says

      January 21, 2020 at 10:25 am

      5 stars
      Sweet potato and black bean is one of my favorite combinations! And I love that these are baked instead of fried.

      Reply
    34. Sara Welch says

      January 21, 2020 at 3:15 pm

      5 stars
      Wow this looks delicious! Adding these to my dinner line up for the week; my kids will love these!

      Reply
    35. Allyson Zea says

      January 21, 2020 at 3:30 pm

      5 stars
      These are perfect for a vegetarian dinner! Thanks!

      Reply

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