I’m excited to share my favorite recipe for sweet potato black bean empanadas. They’re a delicious, easy dish perfect for vegetarians. You can make these empanadas with sweet potatoes, black beans, and spices. They’re great for a fun and flavorful meal, serving 10 people in just 2 hours.
This recipe uses 9 ounces of all-purpose flour, ¾ teaspoon of kosher salt, and ⅓ cup of canola oil. The result is a tasty vegetarian dish perfect for any occasion. Whether you’re looking for a quick recipe or something more complex, this dish is sure to please.
Key Takeaways
- Prep time for sweet potato black bean empanadas is 2 hours
- Servings yield 10 empanadas
- Each serving contains 209 calories and 2.3g of protein
- This easy empanada recipe is perfect for vegetarians
- Sweet potato and black bean empanadas can be customized to suit different tastes and dietary preferences
- The recipe uses 9 ounces of all-purpose flour and ⅓ cup of canola oil
- Cooking time for empanadas is approximately 16 minutes
Sweet Potato Black Bean Empanadas: A Perfect Blend of Flavors
Exploring Latin American cuisine is exciting, and sweet potato and black bean empanadas are a highlight. This dish is loved for its mix of tastes and textures. Making homemade empanadas lets you truly experience this cuisine. The sweet potatoes and black beans add a tasty and healthy twist.
The filling of these savory hand pies is a mix of sweet potatoes, black beans, and spices. It’s quick to make, with only 10 minutes of prep and 35 minutes of cooking. It serves 16, making it perfect for big groups or parties.
Some key benefits of this recipe include:
- High fiber content from the sweet potatoes and black beans
- Good source of protein from the black beans
- Rich in vitamins and minerals from the sweet potatoes
This recipe is a hit with Latin American cuisine fans. It’s easy to make and can be a snack or a meal. If you love homemade empanadas or want to try something new, this sweet potato and black bean empanada is a must-try.
Essential Kitchen Tools and Equipment
To make delicious sweet potato and black bean empanadas, you’ll need the right tools and equipment. As someone who loves plant-based appetizers, I know how important the right tools are. Working with gluten-free pastry requires the right equipment to get a flaky and tender dough.
Some of the essential kitchen tools you’ll need include:
- Mixing bowls
- Measuring cups
- A rolling pin
- A pastry cutter
- Baking sheets
A food processor is also a valuable tool for preparing the filling and dough. According to a survey, 75% of home cooks consider having quality kitchen tools essential for preparing their favorite recipes.
By investing in these essential kitchen tools and equipment, you’ll be well on your way to creating delicious sweet potato and black bean empanadas. These are perfect for any occasion. Whether you’re a seasoned chef or a beginner, having the right tools will make a big difference in the quality of your plant-based appetizers.
Preparing the Perfect Empanada Dough
To make delicious homemade empanadas, start with the perfect dough. An easy empanada recipe helps you create a flaky and tasty crust. It’s important to keep ingredients cold and not overwork the dough for a flaky pastry.
Traditional vs. Gluten-Free Options
When making empanada dough, you can choose traditional or gluten-free. Traditional dough has flour, oil, and salt. Gluten-free dough uses a gluten-free flour substitute and adjusts the ratio.
Tips for Flaky Pastry
To get a flaky pastry, keep ingredients cold and handle dough gently. Adding a bit of vinegar helps too. Chill the dough for at least 1 hour before rolling it out.
Make-Ahead Dough Instructions
Want to make dough ahead of time? Prepare it up to a day in advance and store it in the fridge. Wrap it in plastic wrap and chill until ready to use. Follow these tips and an easy empanada recipe for delicious homemade empanadas.
Sweet Potato and Black Bean Filling Ingredients
To make delicious sweet potato black bean empanadas, you’ll need a few ingredients for the filling:
The mix of sweet potatoes, black beans, and spices makes a tasty filling. It’s perfect for vegetarian empanadas.
- ¾ cup canned drained no-salt-added black beans
- ½ cup mashed sweet potato
- 2 tablespoons chopped green onions
- 1 tablespoon chopped cilantro
- 1½ teaspoons lime juice
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ½ teaspoon kosher salt
These ingredients will make your sweet potato black bean empanadas taste amazing. They’re loved by both vegetarians and non-vegetarians.
With these ingredients, you can make a tasty filling for your vegetarian empanadas. They’re a great choice for a quick and easy meal.
Creating the Flavorful Filling
To make a delicious easy empanada recipe, you need a tasty filling. In Latin American cuisine, the secret is balancing flavors and textures. We’ll use sweet potatoes and black beans for this recipe.
Start with the sweet potatoes. Bake a large sweet potato at 400 degrees Fahrenheit for about 30 minutes. It should be soft and mashable. Let it cool, then mash it in a bowl.
Next, season the black beans. Heat olive oil in a pan and add onions, coriander seeds, cumin seeds, and chili powder. Cook until the onions are clear. Then, add the black beans and stir well. This makes the black beans rich and savory, perfect for our empanadas.
Now, mix and balance the flavors. In a big bowl, combine the mashed sweet potatoes, seasoned black beans, and chopped smoked green chilis. Stir well and add salt and pepper to taste. This filling is not only tasty but also showcases Latin American cuisine.
Step-by-Step Assembly Guide
To start, place a tablespoon or two of the sweet potato and black bean filling on one half of the dough circle. Leave a ½-inch border around the edges. Then, fold the other half over the filling to form a half-moon shape.
Press the edges together to seal the empanada. Use a fork to crimp the edges and create a decorative border. This seals the empanada and keeps the filling inside.
Brush the tops with an egg wash for a golden brown color. Here are some tips for assembling the empanadas:
- Make sure the dough is at room temperature and easy to work with.
- Don’t overfill the empanadas, as this can cause them to burst open during baking.
- Use a gentle touch when sealing the edges to avoid pressing out too much of the filling.
These savory hand pies are perfect for snacking or as a side dish. With their flaky crust and flavorful filling, they’re sure to be a hit with anyone who tries them.
Baking Instructions and Techniques
Baking empanadas, whether they’re plant-based appetizers or made with gluten-free pastry, requires the right techniques. To get the perfect golden brown color and crispy texture, start by preheating your oven to 400°F. This is the ideal temperature for baking empanadas.
My experience shows that baking empanadas at 400°F for 15-20 minutes is the best approach. But, the baking time can change based on the empanada size and your oven’s performance. Always check them after 12 minutes to avoid overcooking.
- Golden brown color on the top and bottom
- Crispy edges and a firm texture
- No visible signs of undercooked dough
By using these baking instructions and techniques, you can make delicious empanadas. They’re great as plant-based appetizers or snacks. And, they can be made with gluten-free pastry for those with dietary restrictions.
Serving Suggestions and Accompaniments
There are many ways to serve sweet potato black bean empanadas. You can enjoy them as a snack, appetizer, or even as a main dish. Serving them with salsa or guacamole is a favorite of mine. The creamy guacamole complements the empanadas’ crispy outside and soft inside.
Other great options include sour cream, chimichurri sauce, or a simple green salad. You can also pair them with roasted vegetables or a hearty soup. The goal is to balance flavors and textures so they enhance the empanadas without overwhelming them.
- Serving them as a snack at a party or gathering
- Pairing them with a refreshing drink, such as horchata or sangria
- Using them as a filling for a sandwich or wrap
- Serving them as a side dish for a grilled meal or barbecue
There are countless ways to serve sweet potato black bean empanadas. It’s all about finding your favorite ways to enjoy them.
Storage and Reheating Methods
Now that you’ve mastered the art of making these delicious sweet potato and black bean empanadas, you’ll want to know the best ways to store and reheat them. The good news is, these homemade empanadas can be easily frozen for up to 3 months. This ensures you can enjoy their flavor any time.
For short-term storage, freshly baked empanadas can be kept in the refrigerator for 3-4 days. When you’re ready to enjoy them again, simply reheat in the oven at 350°F (175°C) for 10-15 minutes. This will make them hot and the crust crispy. You can also reheat them in an air fryer for 3-5 minutes at the same temperature for a quick, crunchy result.
If you’ve frozen your empanadas, let them thaw overnight in the refrigerator before reheating. Then, bake them in the oven for 30-35 minutes at 400°F (200°C) until golden brown. Microwaving is another option, but it may result in a softer texture. I recommend the oven or air fryer for the best texture.
By following these simple storage and reheating methods, you can savor the flavors of your homemade easy empanada recipe any time. No matter how much you make at once.