sweet potato & black bean empanadas

i’m not sure where it came from, but i got a real hankering for emanadas. the last time i had them was at an incredible restaurant in town that is run by long time friend of husband and me, chef chad. and the incredible chef he is, they were incredible. me, myself… i’ve never made them. so, i thought it appropriate to attempt  them on my sunday funday.

my first attempt was a tasty success. (not nearly as tasty and amazing as chad’s, but a success nonetheless). a tasty success that got 5 stars from husband.

i found a recipe in cooking light as a guide. for the dough i used whole wheat flour and for the filling i didn’t mash the yams, omitted the poblano pepper and changed the seasonings a bit.

sweet potato and black bean empanadas

for the dough:
  • 9 ounces wheat flour (2 cups)
  • 3/4 teaspoon kosher salt
  • 1/3 cup canola oil
  • 1/4 cup cold water
  • 1 tablespoon cider vinegar
  • 1 large egg, lightly beaten


for the filling:
  • 1 cup diced cooked sweet potatoes
  • 1 cup canned black beans, rinsed and drained
  • 1/3 cup diced onion
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon  chile powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1 egg white, lightly beaten


for the dough, whisk the flour and salt together, combine next 4 ingredients and slowly add to flour and salt. mix until combined and lightly knead until smooth. wrap in plastic and refrigerate. (the recipe said to refrigerate for an hour, but i left mine for about 4hours).
for the filling, dice yams and boil in lightly salted water until soft. add yams to beans, cilantro, onion and spices.
divide the dough in 10 even portions, shaping each into a ball. Roll each dough portion into a (5-inch) circle on a lightly floured surface. Working with 1 portion at a time (cover remaining dough to keep from drying), spoon 3 level tablespoons poblano mixture into center of each circle. Moisten edges of dough with egg white; fold dough over filling. Press edges together to seal. Place empanadas on a large baking sheet coated with cooking spray. Cut 3 diagonal slits across top of each empanada. Bake at 400° for 16 minutes or until lightly browned


everyday is an adventure in the kitchen, but sunday funday always lends an extra bit of excitement. and i have to admit, the excitement always lends to something super tasty. maybe it is just the adrenaline.

adventurously & full,



About faithbenitez

novice cook, expert food lover and day dreamer extraordinaire
This entry was posted in healthy, sunday fun day, vegetarian and tagged , , , , . Bookmark the permalink.

4 Responses to sweet potato & black bean empanadas

  1. Jillian says:

    I love both black beans and sweet potatoes, but I don’t think I’ve ever eaten them together– these sound intriguing!

  2. koshercorvid says:

    Vinegar in the dough sounds brilliant–vinegar plays so nice with sweet potatoes. Now if only I didn’t have a freezer full of pierogis to get through before I can justify making these. . .

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