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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. 
5 from 1 vote
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Course: Appetizer, Entree, Main Course
Cuisine: Mexican
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 8 Servings
Calories: 110kcal
Author: Linda & Alex


  • 2 cups roasted sweet potatoes We used white, you can use orange if you like.
  • 2 limes juiced
  • 15 ounce can of black beans (reserve the liquid from the beans
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • Pasta Dough Recipe see the link in the ingredients
  • 1 teaspoon olive oil


  • Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper to prevent sticking and for easy clean up.
  • Peel and cube the sweet potatoes into 1-inch cubes.
  • 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.
  • 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.
  • 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.
  • Heat the beans on medium-high heat to a rolling boil, then drop the heat to a simmer.
  • Simmer the black beans for thirty minutes.
  • Make the pasta dough. Click the link to get the recipe.
  • While the black beans and sweet potatoes cook, roll out 2 tablespoon of dough at a time into a circular shape. Look at the above pictures for an idea of what they should look like.
  • 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.
  • Turn the food processor on and process the sweet potato mixture for one minute, or until the sweet potato is smooth.
  • Add the black beans and pulse about six times so the black beans are evenly dispersed but most of them are still intact.
  • Drop the oven temp to 350°F (176°C)
  • Take about 1 tablespoon of the filling and place it on top of the dough.
  • Roll the dough to form the empanada as shown above.
  • 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)
  • Bake for 12 min per side, or until golden brown.
  • Enjoy!


The Nutrition Facts are an estimate only.


Calories: 110kcal | Carbohydrates: 21g | Protein: 5g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 19mg | Potassium: 322mg | Fiber: 6g | Sugar: 1g | Vitamin A: 4820IU | Vitamin C: 5.7mg | Calcium: 34mg | Iron: 1.7mg
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