These Sweet Potato and Black Bean Empanadas are a delicious fusion of flavors, perfect for a snack or a meal. The hearty filling of sweet potatoes and black beans, spiced with cumin and enriched with cilantro, is encased in a crisp vegan empanada dough. Serve these baked empanadas with a vibrant vegan cilantro-lime dipping sauce for an added burst of flavor, making them a satisfying and flavorful dish for any occasion.
Ingredients
For the Empanada Dough:
- 3 cups all-purpose flour use gluten-free if preferred
- 1/2 tsp salt
- 1/2 cup vegan butter cold and cubed
- 3/4 cup water cold
- 1 tbsp apple cider vinegar
For the Filling:
- 1 large sweet potato peeled and diced
- 1 can black beans 15 oz, drained and rinsed
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1/2 cup onion finely chopped
- 2 cloves garlic minced
- 1/2 cup fresh cilantro chopped
For the Cilantro-Lime Dipping Sauce:
- 1 cup vegan mayonnaise
- 1/4 cup fresh cilantro finely chopped
- Juice of 1 lime
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- Prepare the Dough: In a large bowl, combine flour and salt. Add the cubed vegan butter and use your fingers to blend into the flour until the mixture resembles coarse crumbs.
- Mix in cold water and apple cider vinegar until a dough forms. Knead gently, then wrap in plastic and refrigerate for at least 30 minutes.
- Make the Filling: Boil the diced sweet potato in salted water until tender, about 10 minutes. Drain well.
- In a skillet, sauté onion and garlic until translucent. Add the cooked sweet potato, black beans, cumin, and smoked paprika. Cook for a few minutes until the flavors meld. Season with salt and pepper.
- Remove from heat and stir in chopped cilantro. Let the mixture cool.
- Assemble the Empanadas: Preheat your oven to 400°F (200°C).
- Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut out rounds using a large cookie cutter or a cup.
- Place a spoonful of filling on one half of each round. Fold the dough over the filling to form a half-moon shape. Seal the edges by pressing with a fork.
- Place the empanadas on a baking sheet lined with parchment paper.
- Bake the Empanadas: Bake in the preheated oven for 20-25 minutes, or until golden and crisp.
- Prepare the Dipping Sauce: While the empanadas bake, whisk together vegan mayonnaise, chopped cilantro, lime juice, minced garlic, salt, and pepper in a bowl. Adjust seasoning as needed.
- Serve: Serve the hot empanadas with the cilantro-lime dipping sauce on the side.
Notes
- Empanada Size: You can make these empanadas smaller for party appetizers or larger for a filling meal.
- Storage: Baked empanadas can be refrigerated for up to three days or frozen for up to a month. Reheat in the oven to maintain crispness.
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