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Sweet Potato and Black Bean Empanadas
Indulge in these crispy and flavorful empanadas filled with roasted sweet potatoes, black beans, and spices. They're perfect as a snack or appetizer for any occasion. The combination of sweet potatoes and black beans provides a delicious contrast in textures and tastes. The empanadas' golden-brown crust gives way to a savory filling that's sure to satisfy. This recipe is perfect for those who love trying new flavors and textures. The empanadas can be made in large batches and frozen, making them ideal for parties or gatherings. They're also a great option for a quick and easy meal on-the-go.
Time Cook
30
Level
Intermediate
Calories
320
Allergens
Gluten, Dairy
Ingredients
2 large
Sweet potatoes
100 Calories
1 can (15 oz)
Black beans
225 Calories
1 medium
Onion
45 Calories
3 cloves
Garlic
15 Calories
1 teaspoon
Cumin
6 Calories
1/2 teaspoon
Paprika
3 Calories
1/2 teaspoon
Salt
1 Calories
1/4 teaspoon
Pepper
1 Calories
1 package (12-15 count)
Empanada dough
150 Calories
1/2 cup
Queso fresco
100 Calories
1 large
Egg
70 Calories
1 tablespoon
Water
0 Calories
Step-by-Step Instructions
1
Preheat oven to 400°F (200°C). Peel and dice the sweet potatoes into 1-inch cubes. Place on a baking sheet lined with parchment paper and roast for 20-25 minutes, or until tender. Let cool.
2
In a large skillet, heat 1 tablespoon of oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
3
Add the black beans, cumin, paprika, salt, and pepper to the skillet. Stir to combine and cook for 2-3 minutes, or until the flavors are absorbed.
4
To assemble the empanadas, lay a piece of empanada dough on a flat surface. Place a tablespoon of the sweet potato and black bean mixture in the center of the dough. Fold the dough in half and press the edges together to seal. Repeat with the remaining dough and filling.
5
Place the empanadas on a baking sheet lined with parchment paper and brush with the beaten egg. Bake for 15-20 minutes, or until golden brown.
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