Flavorful, hearty, and entirely plant-based, these Savory Sweet Potato and Black Bean Empanadas are filled with smoky spices and wrapped in a golden, tender pastry. Perfect as a snack or main, they’re freezer-friendly and ideal for meal prep.
Ingredients:
For the Dough:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup vegan butter or shortening, chilled
- 3/4 cup cold water
For the Filling:
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 garlic clove, minced
- 1 medium sweet potato, peeled and diced
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1 cup canned black beans, rinsed and drained
- Salt and pepper, to taste
Instructions:
Make the Dough:
In a large bowl, mix flour and salt. Cut in vegan butter until crumbly. Add water gradually, mixing until a smooth dough forms. Knead briefly, then wrap in plastic and chill for 30 minutes.
Prepare the Filling:
In a skillet, heat olive oil over medium heat. Sauté onion and garlic for 3-4 minutes. Add diced sweet potatoes, cumin, paprika, and chili powder. Cover and cook for 10-12 minutes until potatoes are tender, stirring occasionally. Stir in black beans and cook for another 2 minutes. Season with salt and pepper.
Assemble the Empanadas:
Preheat oven to 375°F (190°C). Roll out dough and cut into 4–5 inch circles. Place a spoonful of filling in the center of each, fold over, and crimp edges with a fork to seal. Place on a lined baking sheet.
Bake and Serve:
Brush empanadas with a bit of olive oil. Bake for 25-30 minutes or until golden and crisp. Let cool slightly before serving.
Recipe Tips:
- Add a pinch of cinnamon for depth.
- Serve with salsa or vegan sour cream.
FAQs:
Can I freeze them?
Yes, freeze before baking and add a few minutes to the bake time.
Can I use puff pastry?
Absolutely! It creates a flakier texture with quicker prep.
