Spiced Sweet Potato and Black Bean Empanadas

What’s better than a crispy, golden empanada? One filled with spiced sweet potatoes and hearty black beans! These empanadas are packed with flavor, easy to make, and perfect for a satisfying snack or light meal.
Why I Love This Recipe:
I love these Spiced Sweet Potato and Black Bean Empanadas because they’re a delicious twist on traditional empanadas. The natural sweetness of the potatoes pairs perfectly with smoky spices and creamy black beans. Plus, they’re baked, not fried, making them a healthier option without sacrificing flavor.
How to Make It (Overview):
- Prepare the sweet potato filling. Roast or boil sweet potatoes until tender, then mash them with warm, smoky spices like cumin, paprika, and a pinch of chili powder for heat.
- Mix in black beans and other flavor enhancers. Add cooked black beans, lime juice, and fresh cilantro to the mashed sweet potatoes for a zesty, well-rounded filling.
- Roll out and fill the dough. Use store-bought empanada dough or make your own. Add a spoonful of filling to the center, fold over, and crimp the edges to seal.
- Bake until golden. Brush with an egg wash or olive oil and bake to crispy, golden perfection. Serve warm with your favorite dipping sauce.
Pro Tips:
- Customize the spice level: Add more chili powder or diced jalapeño if you like a spicier filling. For a milder version, omit the chili powder or replace it with sweet smoked paprika.
- Use canned beans for convenience: Drain and rinse canned black beans to save time. If you prefer, cook dried black beans from scratch for a more homemade touch.
- Seal properly: Ensure the empanada edges are tightly sealed by pressing with a fork or twisting the edges. This prevents the filling from spilling out during baking.
- Freeze for later: Assemble the empanadas, then freeze them unbaked. Bake straight from frozen, adding a few extra minutes to the cook time.
Storage:
- Fridge: Store cooked empanadas in an airtight container for up to 3 days. Reheat in the oven to restore crispiness.
- Freezer: Freeze unbaked empanadas on a tray, then transfer to a freezer bag. Bake directly from frozen when needed.
Tools For This Recipe:
- Rolling pin (if using homemade dough)
- Baking sheet
- Parchment paper
- Fork (for crimping edges)
- Pastry brush (for egg wash or olive oil)
FAQs:
Q: Can I make these gluten-free?
A: Yes! Use gluten-free empanada dough or substitute with gluten-free pie crust.
Q: What dipping sauces pair well with these empanadas?
A: Salsa, guacamole, or a creamy chipotle sauce are all excellent choices.
Q: Can I add cheese to the filling?
A: Absolutely! A sprinkle of shredded cheddar or crumbled feta adds a creamy, tangy element.
Enjoy these Spiced Sweet Potato and Black Bean Empanadas as a fun and flavorful twist on a classic dish!

Spiced Sweet Potato and Black Bean Empanadas
Ingredients
- 2 medium sweet potatoes peeled and cubed
- 1 cup black beans cooked or canned, drained and rinsed
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder optional, for heat
- Juice of 1 lime
- 2 tbsp fresh cilantro chopped
- 12 empanada dough rounds store-bought or homemade
- 1 egg beaten, for egg wash or olive oil (for brushing)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cook the sweet potatoes until tender. Mash them with cumin, smoked paprika, chili powder (if using), salt, and pepper.
- Mix in the black beans, lime juice, and chopped cilantro.
- Place a spoonful of filling in the center of each empanada dough round. Fold over and crimp the edges with a fork to seal.
- Arrange the empanadas on the prepared baking sheet. Brush with beaten egg or olive oil.
- Bake for 20-25 minutes, or until golden brown.
- Serve warm with your favorite dipping sauce.