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Sweet Potato and Black Bean Empanadas Recipe

Looking for an easy Sweet Potato and Black Bean Empanadas recipe? Learn how to make Sweet Potato and Black Bean Empanadas using healthy ingredients.


Submitted by pajaro73

Makes 10 servings



Mild sweet potatoes and black beans take on smoky, spicy tastes from cumin and chiles. These pies are great served hot at a party; leftovers also make a tasty room-temperature snack. Yield: 10 servings (serving size: 1 empanada)

Recipe Ingredients for Sweet Potato and Black Bean Empanadas

2 cup Wheat Flour, White, All-purpose, Enriched, Unbleached
3/4 tsp Kosher Salt
2.67 oz Canola Oil
1/4 cup (8 fl oz) Water
1 tbsp Vinegar, Cider
1 large Egg, Whole
1 pepper Pepper, Serrano
1 tbsp Cumin Seed
1 cup, cubes Yam
14 oz Black Beans
0.33 cup, chopped Onions, Spring Or Scallions
1 serving, raw Cilantro
1 serving Chile Powder
1 large Egg, White

Recipe Directions for Sweet Potato and Black Bean Empanadas

  1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and 3/4 teaspoon salt in a large bowl, stirring with a whisk. Combine canola oil, 1/4 cup water, 1 tablespoon vinegar, and egg in a medium bowl. Gradually add oil mixture to flour mixture, stirring just until moist. Knead lightly until smooth. Shape dough into a ball, and wrap in plastic wrap. Chill for 1 hour.

  2. Preheat broiler.

  3. Place poblano on a foil-lined baking sheet; broil 8 minutes or until blackened, turning after 6 minutes. Place in a paper bag; close tightly. Let stand 15 minutes. Peel chile; cut in half lengthwise. Discard seeds and membranes. Finely chop.

  4. Preheat oven to 400.

  5. Cook the cumin seeds in a large saucepan over medium heat 1 minute or until toasted, stirring constantly. Place cumin in a clean spice or coffee grinder; process until ground. Combine cumin, poblano, sweet potatoes, and next 5 ingredients (through 1/2 teaspoon salt) in a large bowl; mash with a fork until almost smooth.

  6. Divide dough into 10 equal portions, shaping each into a ball. Roll each dough portion into a (5-inch) circle on a lightly floured surface. Working with 1 portion at a time (cover remaining dough to keep from drying), spoon 3 level tablespoons poblano mixture into center of each circle. Moisten edges of dough with egg white; fold dough over filling. Press edges together to seal. Place empanadas on a large baking sheet coated with cooking spray. Cut 3 diagonal slits across top of each empanada. Bake at 400 for 16 minutes or until lightly browned.

Categories

Main Dish

Nutrition Facts
Serving Size 101.8g
Amount Per Serving
Calories
203
Calories from Fat
72
% Daily Value*
Total Fat
8.0g
12%
Saturated Fat
0.7g
3%
Trans Fat
0.0g
Cholesterol
21mg
7%
Sodium
271mg
11%
Potassium
125mg
4%
Total Carbohydrates
26.3g
9%
Dietary Fiber
2.1g
8%
Sugars
0.3g
Protein
5.4g
Vitamin A 7% Vitamin C 5%
Calcium 2% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in saturated fat
  • Very low in sugar
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