Sweet Potato and Black Bean Empanadas

Perfect for picnics, BBQs, potlucks, and packed lunches, these sweet potato and black bean empanadas are a flavorful, vegetarian recipe!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: Homemade, Vegetarian
Servings: 4
Author: Kelli


For the filling:

  • 1 cup diced sweet potato cooked (steamed or roasted)
  • 1 15- oz can beans of choice I used pinto beans, drained and rinsed
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • ¼ tsp onion powder
  • Pinch salt
  • 3- oz shredded cheddar cheese

For the dough:

  • 1 cup 5-oz unbleached all-purpose flour (plus extra for rolling out dough)
  • 1 ½ tsp baking powder
  • Generous pinch of salt
  • 1 cup 2% fat plain Greek yogurt
  • 1 egg beaten and placed in a small bowl


  • Preheat oven to 375-degrees and line large baking sheet with parchment paper.
  • Combine filing ingredients in a medium-sized mixing bowl and set aside.
  • Next, make the dough by combining flour, baking powder and salt in a mixing bowl. Using a fork (or your hands), mix in Greek yogurt until crumbly. From here, use your hands to knead the dough into a ball. You want the dough to still have moisture, but not stick to your hands.
  • Sprinkle extra flour on a clean surface and roll out dough until it’s very thin (as if you were making a thin-crust pizza). Using a glass, small bowl, or cookie cutter, cut out as many rounds as you can. Roll remaining dough back out and form into more rounds (like you would when making Christmas cookies). I got 14 rounds using a tall pint glass.
  • Fill each circle with ~2-3 tablespoons of sweet potato mixture, then brush edges of dough with the egg wash. Fold one edge over to the other and crimp with a fork to seal.
  • Place assembled empanadas on a parchment-lined baking sheet. Brush tops of empanadas with remaining egg wash, then bake for 22-25 minutes, or until golden brown on top. Serve with salsa or other dipping sauce of choice. Enjoy!