Sweet potato and black bean empanadas make a flavorful and satisfying vegetarian appetizer perfect for parties or casual gatherings.
Baked rather than fried, these empanadas offer a flaky crust filled with creamy mashed sweet potatoes and seasoned black beans, balancing sweetness and savory notes.
This recipe is straightforward and uses commonly available ingredients to create a hearty but light starter everyone will enjoy.
Why You’ll Love This Recipe
- Baking the empanadas ensures a crisp, flaky crust without excess oil for a lighter appetizer option.
- The combination of sweet potatoes and black beans offers a balance of natural sweetness and hearty texture, lending great flavor and substance.
- Using ready-made pie crust dough simplifies preparation and ensures consistent, delicious results.
Sweet Potato and Black Bean Empanadas
These baked empanadas combine creamy mashed sweet potatoes with hearty black beans in a flaky crust for a delicious vegetarian appetizer.
- Prep time
- 20 minutes
- Cook time
- 25 minutes
- Servings
- 12
- Yield
- 12 empanadas
Ingredients
- 1 cup (200g) cooked sweet potatoes, mashed
- 1 cup (170g) cooked black beans, drained and rinsed
- 1/2 cup (60g) finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/4 cup (15g) chopped fresh cilantro
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 2 sheets refrigerated pie crust dough (about 14 oz / 400g total)
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the filling Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic, cumin, smoked paprika, and chili powder; cook for 1 minute until fragrant. Stir in mashed sweet potatoes, black beans, and cilantro. Cook, stirring, for 3-4 minutes. Season with salt and pepper to taste. Remove from heat and let cool slightly.
- Preheat oven and prepare dough Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface, unroll the pie crust dough sheets. Using a round cutter (about 4-5 inches in diameter), cut out circles from the dough.
- Fill and seal the empanadas Place about 2 tablespoons of the filling in the center of each dough circle. Brush edges with beaten egg. Fold dough over to form a half-moon shape. Press edges together to seal, then crimp with a fork to secure.
- Bake the empanadas Place the empanadas on the prepared baking sheet. Brush the tops with remaining beaten egg to achieve a golden finish. Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
- Cool and serve Remove empanadas from the oven and let cool on the baking sheet for at least 5 minutes before serving. This allows the filling to set and avoids burns.
Helpful Tips
- If you prefer a spicier filling, add a pinch of cayenne pepper to the filling mixture.
- For a gluten-free option, substitute the pie crust with a gluten-free pastry dough.
- Refrigerate leftover empanadas within 2 hours of baking and consume within 3 days.
- Make sure the empanadas are sealed well to prevent filling leakage during baking.
Storage and Make-Ahead
Store cooled empanadas in an airtight container in the refrigerator for up to 3 days.
To reheat, bake in a 350°F (175°C) oven for 10-12 minutes or until heated through.
Do not leave baked empanadas at room temperature for more than 2 hours to avoid food safety risks.
Frequently Asked Questions
Can I prepare the filling ahead of time?
Yes, you can make the filling up to 2 days in advance and store it covered in the refrigerator until ready to use.
Can I freeze these empanadas?
Empanadas can be frozen before baking. Place uncooked, sealed empanadas on a baking sheet to freeze individually, then transfer to a freezer bag for up to 1 month. Bake from frozen with an additional 5-10 minutes baking time.
Are these empanadas vegan?
This recipe contains egg wash on the crust for browning, so to make vegan empanadas, omit the egg wash or use a plant-based substitute such as almond milk.
Leave a Reply