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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.