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Five empandas on a cookie sheet with parchment paper

Vegan Sweet Potato & Black Bean Empanadas

Savory, spicy, delicious homemade empanadas stuffed with healthy sweet potatoes and black beans. 

Course Appetizer, Entree, Main Course
Cuisine Mexican
Keyword blackbean empanada, sweet potato empanada, vegan empanada
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 8 Servings
Calories 110 kcal
Author Linda Meyer

Ingredients

  • 2 cups roasted sweet potatoes We used white, you can use orange if you like.
  • 2 limes juiced
  • 15 oz can of black beans (reserve the liquid from the beans
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • Pasta Dough Recipe see the link in the ingredients
  • 1 tsp olive oil
US Customary - Metric

Instructions

  1. Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper to prevent sticking and for easy clean up.
  2. Peel and cube the sweet potatoes into 1-inch cubes.
  3. Place the sweet potatoes on a parchment lined baking sheet and squeeze one half of the lime juice over the potatoes and toss to coat.
  4. Roast for twelve minutes, then toss the potatoes and roast for another twelve, or until they’re fork tender and golden brown on the edges.
  5. While the potatoes are cooking, add the black beans to a small sauce pan with two cups of water and the cumin, oregano, paprika, and cayenne pepper. Stir to combine.
  6. Heat the beans on medium-high heat to a rolling boil, then drop the heat to a simmer.
  7. Simmer the black beans for thirty minutes.
  8. Make the pasta dough. Click the link to get the recipe.
  9. While the black beans and sweet potatoes cook, roll out 2 tbsp of dough at a time into a circular shape. Look at the above pictures for an idea of what they should look like.
  10. When the potatoes are done, let them cool slightly and then add to food processor, add the salt, the rest of the lime juice, and the liquid from the black beans.
  11. Turn the food processor on and process the sweet potato mixture for one minute, or until the sweet potato is smooth.
  12. Add the black beans and pulse about six times so the black beans are evenly dispersed but most of them are still intact.
  13. Drop the oven temp to 350°F (176°C)
  14. Take about 1 tbsp of the filling and place it on top of the dough.
  15. Roll the dough to form the empanada as shown above.
  16. Place the empanadas on a parchment lined baking sheet and lightly brush with olive oil (feel free to omit this part if you’re oil free)
  17. Bake for 12 min per side, or until golden brown.
  18. Enjoy!

Recipe Notes

The Nutrition Facts are an estimate only.

Nutrition Facts
Vegan Sweet Potato & Black Bean Empanadas
Amount Per Serving
Calories 110
% Daily Value*
Sodium 19mg 1%
Potassium 322mg 9%
Total Carbohydrates 21g 7%
Dietary Fiber 6g 24%
Sugars 1g
Protein 5g 10%
Vitamin A 96.4%
Vitamin C 6.9%
Calcium 3.4%
Iron 9.2%
* Percent Daily Values are based on a 2000 calorie diet.