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Sweetpotato and Black Bean Empanada

Created exclusively for NC SweetPotato Commission by Savorez Mexican Restaurant - Wilmington, NC
Course: Main Course, Side Dish
Cuisine: Mexican
Keyword: black beans, empanada, sweet potato
Servings: 8
Calories: 1162kcal

Ingredients

For the Empanada dough:

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 stick of cold butter cut into small cubes
  • ¾ to 1 cup of cold water

For the filling:

  • 4 pounds sweetpotatoes peeled, diced, and roasted
  • 2 ounces coconut oil
  • 2 yellow onions peeled and diced
  • 4 cloves garlic minced
  • 6 cups black beans, cooked and drained
  • 1 tablespoon mild chili powder
  • ½ tablespoon ground cumin
  • 2 teaspoons salt

To finish Empanadas:

  • 1 egg
  • 1 tablespoon water

Instructions

Prepare the Empanada dough:

  • Stir together flour and salt in a large bowl.
  • Scatter the butter over the flour. Use a pastry cutter to cut the butter into the flour until butter is incorporated and mixture resembles cornmeal.
  • Using a fork, stir in just enough water until the dough comes together. Knead 5 to 6 times, being careful not to overmix.
  • Wrap dough in plastic wrap and refrigerate.

Prepare the filling:

  • Place all ingredients in a large bowl and toss together.

Prepare the Empanadas:

  • Preheat oven to 400 degrees.
  • Line 2 large baking sheets with parchment paper.
  • Lightly flour a work surface.
  • Roll out half of the dough to ¼ inch thick. Cut out 4-5-inch rounds, larger if you’d like.
  • Place about 2 tablespoons of the filling at the center of each round. Fold the dough over to encase the filling, making a half moon shape. Use the tines of a fork to seal the edges.
  • Empanadas may be frozen at this point.
  • Arrange empanadas on the baking sheets.
  • Whisk together the egg and water. Brush the empanadas with the egg mixture.
  • Bake the empanadas one pan at a time (refrigerate the other pan until time to bake) until they are golden brown, about 30 minutes.

Notes

You’ll probably have some leftover empanada filling, and that’s OK. It’s versatile. Use it as a vegetarian filling for tacos, burritos, tostadas, enchiladas or other Mexican dishes. Savorez chefs deep-fry empanadas served at the restaurant, but this baked version is easier. If you don’t feel like making empanada dough, substitute frozen puff pastry or pie crust.
Chipotles packed in adobo sauce make this a super spicy side dish. If you and your crowd are not heat lovers, start with half of a single chipotle and a little of the sauce and increase from there.
Recipe analyzed for 10 servings. 
Nutrition Facts
Sweetpotato and Black Bean Empanada
Serving Size
 
1
Amount per Serving
Calories
1162
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
5
g
Cholesterol
 
372
mg
124
%
Sodium
 
1310
mg
57
%
Potassium
 
2832
mg
81
%
Carbohydrates
 
85
g
28
%
Fiber
 
9
g
38
%
Sugar
 
11
g
12
%
Protein
 
137
g
274
%
Vitamin A
 
33118
IU
662
%
Vitamin C
 
8
mg
10
%
Calcium
 
365
mg
37
%
Iron
 
8
mg
44
%
Net Carbohydrates
 
76
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1 | Calories: 1162kcal | Carbohydrates: 85g | Protein: 137g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 372mg | Sodium: 1310mg | Potassium: 2832mg | Fiber: 9g | Sugar: 11g | Vitamin A: 33118IU | Vitamin C: 8mg | Calcium: 365mg | Iron: 8mg | Net Carbohydrates: 76g