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Here’s a vegetarian version of popular street food in many Latin And South American countries - sweet potato and black bean Empanada served with yogurt dip.


12 Empanada

Total time

45 minutes




Brunch, Dinner, Lunch


  • 2 medium sweet potatoes (boiled, peeled and mashed)
  • 1 cup Cooked Black beans ((rinsed and drained if using canned beans) )
  • 1 tsp ground cumin
  • ¼ cup cheddar cheese (Grated )
  • 1 tsp chili powder
  • 2 tbsp cilantro (chopped)
  • salt and pepper (to taste )
  • 12 frozen Empanada Discs (thawed)
  • cooking spray (as needed )
  • 1 cup Greek yogurt
  • 2 tbsp lemon juice
  • 1 tsp ground cumin
  • 1 tbsp cilantro (finely chopped )
  • salt and pepper (to taste )


  1. Combine all the ingredients for the dip in a mixing bowl. Keep refrigerated until ready to serve.
  2. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  3. In a mixing bowl, combine the mashed sweet potatoes, black beans, ground cumin, grated cheese, chili powder, cilantro, salt and pepper. Mix well. Taste and adjust the seasoning accordingly.
  4. Place a 1tbsp of the mixture in the center of each empanada disc. Moisten the edges of the dough with water; fold over the filling. Press edges together to seal. Press the tines of a fork to make sure they are well closed.
  5. Place the prepared empanada on the prepared baking sheet. Using a sharp knife and make slits on the top. Coat them evenly with cooking spray.
  6. Bake for 15~18 minutes or until lightly browned on the top.
  7. Serve warm with dip and/ or salsa.
  8. View the recipe instructions at Cook's Hideout

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