Description
Delightful savory pastries filled with a comforting blend of sweet potato and black beans, perfect for any occasion.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- Empanada dough (store-bought or homemade)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
Instructions
- Boil or steam the sweet potatoes until fork-tender; drain and set aside.
- In a skillet, heat olive oil over medium heat; sauté onion and garlic until golden.
- Add sweet potatoes and black beans, mixing in spices; mash gently.
- Roll out empanada dough and cut into circles (4-5 inches in diameter).
- Place a spoonful of filling into each circle, fold over, and seal edges with a fork.
- Bake at 400°F (200°C) for 20-25 minutes until golden brown.
Notes
Avoid overfilling empanadas to prevent breakage. Use flour when rolling dough to avoid sticking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 5g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: empanada, sweet potato, black bean, vegetarian, snack