Sweet Potato Black Bean Empanadas

Howdy guys. Last week I hosted my Second Annual Ramble-rousin’ Dinnar Pardy. I invited a slew of friends from far and wide and was, as always, pleased people showed up. I had a very broad Latin theme which included Sweet Potato Black Bean Quinoa Burgers, homemade buns, empanadas, mango-cilantro salsa, guacamole, coconut rice (rice + a can of coconut milk), sautéed peppers & onions, and fried plantains. For dessert I made these pretty unsuccessful but nice-looking and delicious apple blossom pastries. Maybe I’ll improve the recipe one day. Maybe I’ll let them die in Dinnar Pardy glory. Let sleeping dogs lie, I say.


The party was a huge success filled with my favorite F’s: friendz, foodz, and ferrariz. Well, not the last one. But we played my favorite game, celebrity (a game where Taboo meets Charades), and I embarrassed myself when I said that Legalas was a Spanish word. In my defense, it was spelled “Legalos” and we’d just been talking about Elian Gonzalez. Weak defense, I know. Anyway, gtz 2011, let’s get on to 2012 already!

Sweet Potato Black Bean Empanadas

Adapted from Veganomicon

Makes 14

For pastry shell:

  • 2 cups flour
  • ¼ cup cornmeal
  • 2 Tablespoons sugar
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup Earth Balance buttery spread (or vegan shortening)
  • ½-¾ cup very cold water
  • 2 teaspoons apple cider vinegar

Sweet Potato/Black Bean Filling

  • 2 medium sweet potatoes
  • 2 Tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 2 Tablespoons water
  • 1 cup black beans, drained and rinsed
  • juice of 1 lime
  • 2 teaspoons agave nectar or maple syrup

1. For the pastry: combine the flour, cornmeal, sugar, salt, and baking soda in a mixing bowl. Add the Earth Balance in small squares. Do this in three batches until the dough is crumbly and looks like small pebbles.

2. Combine the vinegar with ½ cup cold water. Add to the dough in three batches, mixing until it holds together in a cohesive ball. Knead gently, adding a bit more water if necessary.

3. Sprinkle a surface with flour then roll the ball out into a 5″x8″ rectangle. Place baking parchment on a cutting board and gently transfer the dough to it. Cover with plastic and refrigerate at least 1 hour.

4. In the mean time, bake your sweet potatoes. Preheat the oven to 400º and cook them for 45 minutes. Once soft, set aside to cool. When cool, dice roughly into ½” cubes.

5. Preheat a skillet over medium heat and add the chopped onion and olive oil. Sauté 5-7 minutes then add the coriander, cumin, salt, and garlic. Sauté an additional 3-4 minutes then add 2 Tablespoons water, the chopped sweet potato, the black beans, agave/maple syrup and the lime juice. Cook 5 minutes, adding water if it is overly dry.

6. Preheat the oven to 400º. Take the dough from the fridge, remove the plastic, and slide it off the cutting board. Roll the dough out to a 9″x12″ rectangle and trim the edges so it’s even. [Save the excess and you can probably make 2-3 extra empanadas!] Cut the dough into 12 squares- 3 cuts widthwise and 2 cuts lengthwise. Take one square and roll it out until it is fairly thin and about 6 or 7 square inches.

7. Place about 2 Tablespoons filling in the center of the square and fold it in half so it’s a nice triangle. Pinch together the seams with the back of a fork. Once the pies are filled, grease a baking sheet lightly with oil and line them up on it. You may need to use two sheets or do two batches, depending how large your empanadas are.

8. Bake for 20 to 25 minutes, until golden brown. Serve topped with hot sauce or your favorite salsa for dipping.

This entry was posted in Dinner Party, foodz, Veganizzm and tagged , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post. Both comments and trackbacks are currently closed.