Perfect for picnics, BBQs, potlucks, and packed lunches, these sweet potato and black bean empanadas are a flavorful, vegetarian recipe!
Last week I told you all about my new obsession: homemade empanada dough made with Greek yogurt instead of butter/shortening. Well it wouldn’t have been fair to give you the dough recipe without at least one filling option.
As I mentioned in my last post, an empanada is a pastry that’s made by folding dough over stuffing and then baking or frying. The stuffing varies greatly from more traditional meat and beans to more Americanized buffalo chicken. These empanadas are a little of both and were inspired by one of my go-to vegetarian meals: black bean and sweet potato burritos.
While I usually put BBQ sauce on my black bean and sweet potato burritos (not traditional I know, but so good!), I decided to keep things a bit more traditional by topping these empanadas with spicy hatch green chili salsa. You can use any dipping sauce that you like, but I definitely recommend having something to top or dip these into.
For the filling, I wanted these to have some texture to them, so I roughly diced the sweet potato and then steamed them until just slightly soft. However, I think these would be even more delicious if you took the time to dice them a bit smaller and then roast the diced sweet potatoes in the oven until soft. It’s been wicked hot in Denver lately, so I’ve been trying to keep my oven usage to a minimum, but come Fall I’ll be trying this out!
For the cheese, I went with 3-oz of shredded cheddar, which made these nice and cheesy. But feel free to adjust the amount depending on how cheesy you like yours. I ended up having some leftover filling, which I used to make quesadillas, but it also would have been delicious as a breakfast hash with eggs. . .let me know how you end up using your leftovers!
Hope you all had a good weekend! We took Bry’s mom and stepdad up to my family’s cabin in the mountains. It was so nice to escape the heat and craziness of the city and just spend time relaxing, eating, and catching up. Next weekend is the Grand Lake Buffalo Festival, so you can bet I have a good bison recipe coming up for you later this week ?
So here’s a toast to cheesy sweet potato empanadas for the win!
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