Black Bean and Sweet Potato Empanadas

Black Bean and Sweet Potato Empanadas



Combine the flour and salt in the bowl of a food processor. Cut in the butter, pulsing a few times until the mixture is like coarse meal with pea-sized lumps. Add the eggs, white vinegar, and 1/3 to 2/3 cup cold water, continuing to pulse just until the dough comes together. Transfer the dough to a work surface, form into a flat disk and wrap tightly in plastic wrap. Chill in the refrigerator for 1 hour, while making the filling and yogurt sauce. 


 Toast the chile powder, coriander and cumin in a skillet until fragrant. Add the jalapenos, sweet potatoes and black beans. Season to taste with salt. 


Combine the yogurt, lemon juice and zest,cilantro and cumin in a small bowl and mix. Season to taste with salt. Cover and refrigerate until ready to use. 

Preheat an oven to 400 degrees F. 

Portion the dough into 10 balls. On a floured work surface, roll each dough ball into a 6-inch circle. Spoon 3 to 4 tablespoons of filling into the center of each circle. Brush the edges with egg wash before folding the dough over to create a crescent shape. Press and seal edges. Cut 3 slits across the top of each empanada and brush the tops of each with egg wash. Bake until golden brown, about 25 minutes. Serve with the yogurt sauce. 

Cooks Notes:

Instructions for freezing: Follow instructions for building empanadas, but do not brush the tops with the egg wash. Place built empanadas on a parchment-lined baking sheet and put into the freezer. Once the empanadas have frozen, place them in a plastic re-sealable bag and return to the freezer for up to 2 weeks. 

Instructions for reheating: Preheat the oven to 400 degrees F. Place the frozen empanadas on a parchment-lined baking sheet. In a small bowl, whisk one whole egg and brush over the tops of the empanadas. Bake until golden brown and heated through, 35 to 40 minutes.



4 cups all-purpose flour, plus additional for rolling dough

4 teaspoons kosher salt

1 cup (2 sticks) unsalted butter, cold and cubed

2 large eggs

2 tablespoons white vinegar

1/3 to 2/3 cup cold water


1/2 teaspoon chile powder

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

2 jalapenos, stemmed, seeded and finely diced

3 to 4 medium sweet potatoes, cooked and mashed

Two 15-ounce cans black beans, rinsed and drained

Kosher salt


1 cup Greek yogurt

3 tablespoons lemon juice plus 1 tablespoon lemon zest

1 tablespoon chopped fresh cilantro

1 teaspoon ground cumin

Kosher salt


1 large egg, lightly beaten