Description
Delicious empanadas filled with roasted sweet potatoes and spicy black beans, perfect for any gathering.
Ingredients
Scale
- 2 large sweet potatoes, peeled and chopped
- 1 can black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Empanada dough (store-bought or homemade)
- Oil for frying or brushing for baking
Instructions
- Preheat oven to 400°F (200°C) for baking, or heat oil in a deep skillet for frying.
- Steam or boil sweet potatoes until tender, about 15 minutes. Drain and mash them.
- In a skillet, heat oil and sauté onion until translucent. Add garlic, cumin, and paprika, cooking until fragrant. Stir in black beans and mashed sweet potatoes, seasoning with salt and pepper.
- Roll out empanada dough and cut circles. Fill each with a tablespoon of filling, fold and crimp edges to seal.
- Fry in hot oil until golden brown, about 3-4 minutes per side, or bake on a lined sheet brushed with oil for 20-25 minutes.
- Allow to cool briefly before serving.
Notes
Avoid overfilling empanadas for best results. Serve them hot for ideal texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking or Frying
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 300
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: empanadas, sweet potato, black bean, vegetarian, comfort food