Vegan Sweet Potato & Black Bean Empanadas
User Reviews
5
2 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
1 hr
-
Total Time
1 hr 25 mins
-
Servings
8 Servings
-
Calories
110 kcal
-
Course
Main Course, Appetizer
-
Cuisine
Mexican
Vegan Sweet Potato & Black Bean Empanadas
Report
Savory, spicy, delicious homemade empanadas stuffed with healthy sweet potatoes and black beans.
Share:
Ingredients
- 2 cups sweet potatoes We used white, you can use orange if you like, roasted
- 2 lime juiced
- 15 ounce black beans from a can; reserve the liquid
- 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
Instructions
- 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!
Notes
- The Nutrition Facts are an estimate only.
Nutrition Information
Show Details
Calories
110kcal
(6%)
Carbohydrates
21g
(7%)
Protein
5g
(10%)
Fat
0g
(0%)
Saturated Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
19mg
(1%)
Potassium
322mg
(7%)
Fiber
6g
(24%)
Sugar
1g
(2%)
Vitamin A
4820IU
(96%)
Vitamin C
5.7mg
(6%)
Calcium
34mg
(3%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 19mg | 1% |
| Potassium | 322mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 4820IU | 96% |
| Vitamin C | 5.7mg | 6% |
| Calcium | 34mg | 3% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
