If you’re craving a flavorful, hearty, and vegetarian dish, Sweet Potato Black Bean Empanadas are the perfect solution. These golden, flaky pastries are filled with a delicious combination of sweet potatoes and black beans, seasoned with aromatic spices, and baked to perfection. Whether you’re looking for a savory snack, appetizer, or light meal, these empanadas will impress your taste buds and leave you craving more.
Ingredients for Sweet Potato Black Bean Empanadas
To make these delicious empanadas, you’ll need the following ingredients:
For the Filling:
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional, for added flavor)
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped (optional)
- 1 tablespoon lime juice
For the Empanada Dough:
- 2 cups all-purpose flour (or whole wheat flour for a healthier option)
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup cold water (you may need a little more, depending on the dough texture)
- 1 egg, beaten (for brushing on top)
Step-by-Step Instructions to Make Sweet Potato Black Bean Empanadas
Step 1: Prepare the Sweet Potato Filling
Peel and dice the sweet potatoes. Heat olive oil in a medium saucepan over medium heat. Add the sweet potatoes and cook for 10-12 minutes, stirring occasionally, until tender. Add the onion and garlic, cooking for another 3-4 minutes until the onion is soft. Stir in the ground cumin, chili powder, smoked paprika, and salt and pepper. Add the black beans and cook for 2-3 more minutes. Remove from heat and mix in the fresh cilantro and lime juice. Set aside to cool.
Step 2: Make the Empanada Dough
In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the cold water, a tablespoon at a time, mixing until the dough begins to come together. You may need a little more water depending on the consistency. Once the dough has formed into a ball, wrap it in plastic wrap and refrigerate for at least 30 minutes to firm up.
Step 3: Assemble the Empanadas
Once the dough has chilled, preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Using a round cutter or a glass, cut out circles of dough, about 4 inches in diameter. Spoon a small amount of the sweet potato and black bean filling into the center of each dough circle. Be careful not to overfill, as this can make sealing the empanadas difficult. Fold the dough over the filling to form a half-moon shape. Press the edges together with your fingers, then crimp the edges with a fork to seal the empanadas tightly.
Step 4: Bake the Empanadas
Place the assembled empanadas on a baking sheet lined with parchment paper. Brush the tops of each empanada with the beaten egg to give them a golden, shiny finish as they bake. Bake in the preheated oven for 20-25 minutes or until the empanadas are golden brown and crispy. Keep an eye on them towards the end to prevent overbaking.
Step 5: Serve and Enjoy
Once the empanadas are baked to perfection, remove them from the oven and let them cool for a few minutes. Serve them warm as an appetizer, snack, or light meal. You can also pair them with a side of salsa, guacamole, or a light yogurt dipping sauce for extra flavor.
Tips for Perfect Sweet Potato Black Bean Empanadas
- Make-Ahead Tip: You can prepare the filling and dough in advance. Simply store the dough in the refrigerator for up to 2 days and the filling in an airtight container. When you’re ready to bake, just assemble the empanadas and proceed with baking.
- Dough Variations: If you want a flakier dough, substitute the butter with cold vegetable shortening or lard. This will give the empanadas a richer, flakier texture.
- Extra Flavor Boost: For added flavor, try adding a teaspoon of ground coriander or a pinch of cayenne pepper to the filling if you prefer some heat.
- Make Them Vegan: For a vegan-friendly version, simply omit the egg wash and brush the empanadas with a light layer of olive oil instead. The filling itself is already vegan, so you’re good to go.
- Freezing Instructions: Empanadas are great for freezing! Once assembled, place them on a baking sheet and freeze them before baking. Once frozen solid, transfer the empanadas to an airtight container or freezer bag for up to 3 months. To bake from frozen, increase the baking time by 5-10 minutes.
Health Benefits of Sweet Potato Black Bean Empanadas
Sweet potatoes and black beans are not only delicious but also packed with essential nutrients. Sweet potatoes are rich in vitamin A, vitamin C, and fiber, which can help improve vision, boost the immune system, and promote digestive health. Black beans provide a good source of plant-based protein, iron, and folate, making them an excellent choice for a vegetarian or vegan meal. The combination of sweet potatoes and black beans in these empanadas creates a balanced, satisfying filling that’s both nutritious and filling.
Conclusion
These Sweet Potato Black Bean Empanadas offer a delicious and healthy meal that’s perfect for any occasion. The combination of sweet potatoes, black beans, and spices creates a satisfying filling, while the flaky dough adds the perfect texture. Whether you’re serving them as an appetizer, snack, or dinner, these empanadas will impress your guests and quickly become a favorite. Plus, they’re easy to make, and you can even freeze them for later. Enjoy them with your favorite dips like salsa or guacamole for an extra burst of flavor!
