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Homemade sweet potato and black bean empanadas recipe on a white marble counter with golden crusts and creamy filling, photographed from above in natural light.

Sweet Potato and Black Bean Empanadas Recipe

Crispy, flaky empanadas filled with creamy roasted sweet potatoes and seasoned black beans — a perfect vegetarian meal ready in under 60 minutes!
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Course: Main Course, Snack
Cuisine: Latin American, Mexican-Inspired
Prep Time: 25 minutes
Cook Time: 30 minutes
Resting Time: 5 minutes
Total Time: 1 hour
Servings: 12 empanadas
Calories: 210kcal
Cost: $10

Equipment

  • 1 Pastry Cutter or Food Processor For cutting cold butter into flour
  • 1 Rolling Pin Wooden or metal for even dough
  • 2 Baking sheets Line with parchment paper
  • 1 Empanada press (optional) Helps shape and seal edges
  • 1 Sharp knife or pizza cutter For cutting dough circles
  • 1 Mixing bowls Separate for dough and filling
  • 1 Skillet For sautéing onion, garlic, and beans
  • 1 Parchment paper Prevents sticking and eases cleanup

Ingredients

For the Empanada Dough

  • 3 cups all-purpose flour Use gluten-free blend if needed
  • 1 teaspoon salt Enhances overall flavor
  • 0.5 cup cold butter Cubed; creates flaky layers
  • 1 large egg Adds richness
  • 0.5 cup cold water Add gradually
  • 1 tablespoon white vinegar Tenderizes dough for easier handling

For the Filling

  • 2 large sweet potatoes Peeled, diced (about 3 cups)
  • 1 can (15 oz) black beans Drained and rinsed
  • 1 medium onion Finely chopped
  • 2 cloves garlic Minced
  • 1 teaspoon ground cumin Adds warmth
  • 1 teaspoon smoked paprika Adds smoky depth
  • 0.5 teaspoon chili powder Adjust to taste
  • 2 tablespoon olive oil Divided
  • — salt and pepper To taste
  • 0.25 cup fresh cilantro Chopped
  • 1 — lime, juiced Adds acidity
  • 0.5 cup corn kernels Optional; adds sweetness and texture

For Assembly

  • 1 large egg Beaten, for egg wash

Instructions

  • Mix flour and salt; cut in cold butter until crumbly.
  • Add egg, cold water, and vinegar; form shaggy dough.
  • Knead gently, wrap, and chill for 30 minutes.
  • Roast sweet potatoes at 400°F for 20–25 minutes.
  • Sauté onion, garlic, and spices; add black beans.
  • Combine roasted sweet potatoes, beans, cilantro, lime juice, and corn.
  • Roll dough, fill with 2–3 tablespoon filling, fold, and seal edges.
  • Brush with egg wash and bake at 375°F for 25–30 minutes until golden.
  • Cool for 5 minutes before serving.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 100g | Calories: 210kcal | Carbohydrates: 28g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 210mg | Potassium: 330mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6800IU | Vitamin C: 9mg | Calcium: 40mg | Iron: 1.8mg