Sweet Potato and Black Bean Empanadas Recipe

There's something magical about biting into a warm empanada with a golden, flaky crust that shatters at first contact. Inside, you'll find a satisfying blend of creamy sweet potatoes and protein-rich black beans that come together in perfect harmony. This Sweet Potato and Black Bean Empanadas Recipe brings restaurant-quality results right into your kitchen, and the best part? You don't need culinary school to nail it.

I've been making these vegetarian empanadas for years, and they've become my go-to when I need something that looks impressive but doesn't chain me to the stove. Whether you're meal prepping for busy weekdays or hosting a casual dinner party, this Sweet Potato and Black Bean Empanadas Recipe delivers every single time. The filling is naturally sweet, slightly smoky, and wonderfully spiced; a combination that keeps people coming back for seconds (and thirds, if we're being honest).

Why This Sweet Potato and Black Bean Empanadas Recipe Changes Everything

Latin American street food has captured hearts worldwide, and empanadas sit right at the top of that list. These savory hand pies originated centuries ago and have evolved into countless regional variations across Mexico, Argentina, Colombia, and beyond. What makes this Sweet Potato and Black Bean Empanadas Recipe stand out is its modern twist on tradition; we're packing it with nutritious, plant-based ingredients that don't sacrifice flavor for health benefits.

The combination of roasted sweet potatoes and seasoned black beans creates a filling that's both hearty and light. Sweet potatoes bring natural sweetness and a velvety texture, while black beans add earthiness and protein. Together with cumin, paprika, and a hint of lime, this Sweet Potato and Black Bean Empanadas Recipe hits every flavor note your taste buds crave. Pair these empanadas with cilantro lime sauce, chipotle crema, or classic salsa verde for a complete meal that satisfies vegetarians and meat-eaters alike.

Jump to:

• Ingredients
• Instructions
• Expert Cooking Tips
• Recipe Variations & Substitutions
• Equipment Recommendations
• Storage & Meal Prep Tips
• Grandma's Secret That Changed Everything
• FAQ
• Ready to Make These Incredible Empanadas?
• Related
• Pairing
• Sweet Potato and Black Bean Empanadas Recipe

Ingredients

For the Empanada Dough

• All-purpose flour (or gluten-free flour blend if needed)
• Salt
• Cold butter, cubed (creates flaky layers)
• Egg (helps bind the dough and adds richness)
• Cold water (brings everything together)
• White vinegar (tenderizes the dough for easier handling)

For the Sweet Potato and Black Bean Filling

• Sweet potatoes, peeled and diced (the star ingredient)
• Black beans, drained and rinsed (adds protein and texture)
• Onion, finely chopped (builds flavor base)
• Garlic, minced (aromatic essential)
• Ground cumin (warm, earthy spice)
• Smoked paprika (adds depth and subtle smokiness)
• Chili powder (brings gentle heat; adjust to taste)
• Olive oil (for sautéing)
• Salt and pepper to taste
• Fresh cilantro, chopped (bright, fresh finish)
• Lime juice (cuts through richness with acidity)
• Corn kernels, optional (adds sweetness and pop of texture)

For Assembly

• Egg, beaten (egg wash for golden finish)

See recipe card for quantities.

Instructions

Prepare the Empanada Dough

1. Mix flour and salt in a large bowl.
2. Add cold, cubed butter and work it into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
3. Whisk together egg, cold water, and vinegar in a small bowl.
4. Pour the wet ingredients into the flour mixture and stir until a shaggy dough forms.
5. Knead gently on a floured surface for about 2 minutes until smooth.
6. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes (this resting period makes rolling easier and prevents shrinkage).

Create the Filling

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper.
3. Spread them on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
4. While sweet potatoes roast, heat remaining olive oil in a large skillet over medium heat.
5. Sauté chopped onion for 4-5 minutes until softened and translucent.
6. Add minced garlic, cumin, smoked paprika, and chili powder; cook for 1 minute until fragrant.
7. Stir in black beans and cook for 3-4 minutes, mashing about half of them with a fork to create a creamy texture.
8. Add roasted sweet potatoes, corn (if using), cilantro, and lime juice.
9. Mix everything together and taste; adjust seasoning as needed.
10. Let the filling cool completely before assembling (warm filling makes dough soggy).

Assemble Your Empanadas

1. Remove chilled dough from refrigerator and divide into 12 equal portions.
2. Roll each portion into a ball, then flatten into a 5-6 inch circle on a floured surface.
3. Place 2-3 tablespoons of cooled filling in the center of each circle.
4. Fold the dough over to create a half-moon shape.
5. Press edges firmly to seal, then crimp with a fork or create a decorative rope edge by folding and pinching.
6. Place sealed empanadas on a parchment-lined baking sheet.
7. Brush each empanada with beaten egg for that gorgeous golden finish.

Bake to Perfection

1. Let them cool for 5 minutes before serving (filling is extremely hot right out of the oven).
2. Reduce oven temperature to 375°F (if you just finished roasting sweet potatoes, let it cool slightly).
3. Bake empanadas for 25-30 minutes until golden brown and crispy.
4. Rotate the baking sheet halfway through for even browning.

Expert Cooking Tips

• Perfect Your Dough Temperature Cold ingredients are non-negotiable for flaky pastry. If your kitchen runs warm, pop your flour in the freezer for 10 minutes before starting. Cold butter creates steam pockets during baking, resulting in those beautiful, flaky layers everyone loves.
• Don't Skip the Resting Time That 30-minute chill isn't optional. Resting allows gluten to relax, making the dough easier to roll without springing back. It also prevents shrinkage during baking, ensuring your empanadas hold their shape.
• Achieve the Right Filling Consistency Your filling should be thick, not soupy. Excess moisture makes the dough soggy and causes leaks during baking. If your filling seems wet, cook it a bit longer to evaporate extra liquid, or add a tablespoon of breadcrumbs to absorb moisture.
• Master the Seal A proper seal keeps all that delicious filling inside. After folding, press edges firmly before crimping. Some bakers dip their finger in water and run it along the edge before sealing for extra insurance.
• Watch Your Oven Every oven has hot spots. Rotating your baking sheet halfway through ensures even browning. If the tops brown too quickly, tent them loosely with foil for the remaining baking time.
• Customize Your Spice Level Start conservative with spices and build up. You can always add more heat with a spicy dipping sauce, but you can't tone it down once it's mixed in. Taste your filling before assembling and adjust accordingly.

Recipe Variations & Substitutions

Make It Vegan

• Replace butter in the dough with cold coconut oil or vegan butter substitute. Skip the egg wash and brush empanadas with plant-based milk mixed with a teaspoon of maple syrup for browning. The filling is already vegan if you use it as written.

Gluten-Free Option

• Swap all-purpose flour with a 1:1 gluten-free baking blend. Add 1 teaspoon xanthan gum if your blend doesn't include it. Gluten-free dough may be slightly more delicate, so handle it gently and chill thoroughly before rolling.

Add More Protein

• Fold in ½ cup crumbled queso fresco, shredded cheese, or cooked quinoa to boost protein content. Ground turkey or shredded chicken also works beautifully if you're not keeping it vegetarian.

Spice It Up

• Add diced jalapeños to the filling or mix in a tablespoon of adobo sauce from canned chipotles. A pinch of cayenne pepper or red pepper flakes brings extra heat without changing the flavor profile.

Sweet and Savory Twist

• Toss in ¼ cup raisins or dried cranberries for pops of sweetness that contrast beautifully with the savory spices. This variation is popular in South American empanadas.

Different Vegetable Combinations

• Replace sweet potatoes with butternut squash, regular potatoes, or a mix of roasted vegetables like bell peppers and zucchini. Keep the black beans for protein or swap with pinto beans or chickpeas.

Equipment Recommendations

• Pastry Cutter or Food Processor A pastry cutter makes incorporating cold butter easier, but a food processor does the job in seconds. If you don't have either, two forks or your fingertips work fine; just work quickly to keep everything cold.
• Rolling Pin A classic wooden rolling pin gives you control and even pressure. A wine bottle works in a pinch if you're missing this kitchen staple.
• Baking Sheets Heavy-duty rimmed baking sheets prevent warping and ensure even heat distribution. Line with parchment paper for easy cleanup and to prevent sticking.
• Empanada Press (Optional) These handheld tools create perfectly shaped empanadas and seal edges in one motion. They're inexpensive and worth it if you make empanadas regularly, but a fork and your hands work perfectly fine.
• Sharp Knife or Pizza Cutter For cutting dough circles if you don't have a round cutter. A 5-6 inch bowl or plate makes a great template.

Storage & Meal Prep Tips

Refrigerator Storage

• Baked empanadas keep well in an airtight container for 4-5 days in the fridge. Let them cool completely before storing to prevent condensation from making them soggy. Reheat in a 350°F oven for 10-12 minutes to restore crispiness.

Freezing Instructions

• These freeze beautifully, making them perfect for meal prep. Freeze unbaked empanadas on a baking sheet until solid, then transfer to a freezer bag. They'll keep for up to 3 months. Bake from frozen, adding 5-10 extra minutes to the cooking time. You can also freeze baked empanadas; reheat directly from frozen at 350°F for 15-20 minutes.

Make-Ahead Strategy

• Prepare the filling up to 2 days in advance and store it in the fridge. The dough can be made a day ahead and kept refrigerated. Assemble empanadas the morning you plan to bake them, or freeze assembled unbaked ones for ultimate convenience.

FAQ

Ready to Make These Incredible Empanadas?

Now you have everything you need to master this Sweet Potato and Black Bean Empanadas Recipe. These savory hand pies prove that vegetarian food can be exciting, satisfying, and absolutely crave-worthy. The combination of flaky pastry and perfectly spiced filling makes them ideal for any occasion, from casual weeknight dinners to party appetizers that disappear within minutes.

Once you've perfected this Sweet Potato and Black Bean Empanadas Recipe, explore other Latin-inspired treats in your kitchen. Try our Pineapple Empanadas Recipe for a sweet dessert version that uses similar dough techniques, or make our Orange Flan Recipe for a creamy, elegant finish to your empanada feast. Both recipes complement these savory empanadas beautifully and round out an authentic Latin American menu that'll impress everyone at your table.

With love — By Lisa Johnson❤️

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Pairing

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