Black Bean and Sweet Potato Empanadas with Red Chili Sauce

More sauce on mine

More sauce on mine

These are perfect as a first course, party snack or for lunch. The empanada can be made ahead of time and frozen, then thawed out and baked. It holds up well to reheating also. Almost anything can be used as a filling for empanadas, just remember not to over stuff each one or messiness will ensue.

The filling for this particular recipe is slightly involved but the real star is the spicy red chili sauce that perfectly complements the sweetness and earthiness of the beans and sweet potatoes. Most of the ingredients should be easy to find. For most of us chipotles (smoked jalapenos) are only available in cans packed in a tomato-based sauce called adobo. If you can get them by themselves well whoopie for you. Everyone else just rinse the sauce off before using.

The dough is pretty much a pie crust, with a few differences, but if you can make pie dough then the consistency and basic steps are the same. For the best empanada dough recipe go here. This dough recipe will make about 16-18 4″ rounds, but it can be increased by as much as wanted. The filling recipe makes enough for about two batches of dough. Or you can have burritos the next night using the filling.

Sweet Potato Black Bean Empanadas with Spicy Red Chili Sauce

For Sweet Potato

  • 1 large sweet potato (about 1 1/2 pounds)
  • 1 tbsp lemon juice
  • 3 tbsp olive oil
  • 1 tsp cumin
  • Salt/pepper

Peel potato and chop into cubes about the size of a dice. Toss with other ingredients and roast on a baking sheet stirring every so often in an oven at 400 degrees until crispy, about 30 minutes. Remove and let cool.

For Black Beans

  • 1 cup dried black beans
  • 1 ancho chili
  • 1/2 cup chopped onion
  • 2 cloves garlic minced
  • Zest of 1 lime
  • Salt/pepper

Rinse beans and pick out any stones or bad ones. Cover in cold water and soak overnight, then tear up dried ancho chili by hand into small bits and add to beans. Bring to a boil then cook until almost soft adding more water if necessary, about 1 1/2 hours. Add onion and garlic, season with salt and pepper and cook until thick and beans are almost falling apart. Stir in lime zest and let cool.

For Red Chili Sauce

  • 2 dried ancho chilis
  • 2 chipotles
  • 4 cayenne peppers
  • 1 small onion cut into chunks
  • Juice of 2 limes
  • 1 14 oz can whole tomatoes

Place ancho chilis in a bowl and add 2 cups boiling water and reconstitute for 15 minutes. In a blender add all chilis, lime juice and onion. Blend adding enough soaking water to make a thick paste. Add canned tomatoes and blend again. Thin with more soaking water if to thick, sauce should resemble tomato soup.

Make the empanada dough and roll out the rounds. In the center of each one place three sweet potatoes and 1 1/2 tsp black beans. Fold dough rounds in half  so they look like a half moon and, using a fork, crimp the edge shut. If it will not stick add a little water with a finger to the edge. Place each empanada on a well greased baking sheet. When done forming all of them mix 1 egg with 2 tbsp milk and brush wash over each one. Bake at 400 degrees until browned and done, about 15-20 minutes. Serve with chili sauce on top and more for dipping.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Dinner, Food, Mexican, Recipes, vegetarian and tagged , , , . Bookmark the permalink.

26 Responses to Black Bean and Sweet Potato Empanadas with Red Chili Sauce

  1. rutheh says:

    Sounds really zippy and tasty! Need to plan an empanada party.

  2. A_Boleyn says:

    Both the fillings and the sauce served over the empanadas sound like they have a lot of flavour in them. And the finished pastries look lovely and golden brown.

  3. bill says:

    These look delicious! Pie dough (for whatever reason) is intimidating to me – but these look like they’re full of flavor —-

  4. My hubby would love these.
    🙂 Mandy

  5. egg me on says:

    Is it too early for sweet potato empanadas??? I’m drooling. Literally. That sauce looks amazing.

  6. sallybr says:

    This sounds great, Greg… yes, a bit involved, but totally worth it!

  7. Eva Taylor says:

    What a tasty sounding dish, Greg. This did not come up in my reader, not sure why.

  8. Alison says:

    These look amazing!

  9. These look amazing! I have only made the big empanada that is almost like a pie. I have to make these little ones soon

  10. Mad Dog says:

    Excellent and fab salsa 🙂

  11. windykitchen says:

    YUM! These are so cute — and they look really spicy, just how I like them! Sweet potatoes and black beans are so perfect together.

    I’ve made something similar a couple of times — It has goat cheese and jalapenos. Very tasty too, but probably a lot less spicy than yours.

    Can you find dried ancho peppers at your regular grocery store? I’ve seen them at Whole Foods but don’t recall ever seeing them at my regular store.

  12. These look and sound so rich and flavorful. And the red pepper chili sauce sounds amazing! I love empanadas.

  13. TasteFood says:

    Great veggie dinner!

  14. I saw your post on facebook and I could not get that photo off my mind so had to come by and read the recipe. I love the contrasting flavors. A little sweet, a little savory and a little zesty. How fun!

  15. ChgoJohn says:

    Your crust looks just perfect for empanadas and that chili sauce is good and thick, just like it should be.

  16. Empanada… mmm… sounds Roman. Loving these!

  17. petit4chocolatier says:

    I have never seen or tasted anything like this before. Sweet potatoes, black beans, empanada, and chili sauce sound extraordinary together! Looks delicious. Yes, the more sauce the better 🙂
    Excellent recipe!!

  18. Oooh, the sauce sounds spicy! Nice!

  19. Kristy says:

    Empanadas are one of my favorite dishes. I ordered them at a restaurant not too long ago and was quite disappointed. I have no doubt these would out do theirs by miles!

  20. rsmacaalay says:

    I love a good empanada like this

  21. This sounds yummy and maybe something I can attempt for one of my get togethers, especially since so many of us are eating more veggie style stuff these days.

  22. ambrosiana says:

    Black beams and sweet potato empanadas sounds really good. I thomk the pairing pd the sweet potatoes with the hot sauce is great!

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