Sweet Potato and Black Bean Empanadas

Makes 35 empanadas Approximate preparation time: 50 minutes, plus 15 minutes for cooking


No servings information available


Dough: 5 cups unbleached, all purpose flour 1½ tablespoons baking powder 1¼ teaspoons granulated sugar 1¼ teaspoons kosher salt ½ cup plus 2 tablespoons unsalted butter, cut into small cubes 5 large egg yolks 1¼ cups whole milk Filling: 3 to 4 garlic cloves 2 jalapeño peppers, seeded 1 medium onion, cut into 1-inch pieces 1 red bell pepper, cut into 1-inch pieces 1 tablespoon olive oil 1 large sweet potato 1½ teaspoons kosher salt, divided 2 cans (each 20 ounces) black beans 2 teaspoons chili powder 1 teaspoon paprika ½ teaspoon ground cumin ¼ teaspoon ground cinnamon 1 teaspoon fresh lime juice ¾ cup cooked corn ½ cup vegetable oil for cooking the empanada

Nutritional information

Nutritional information per empanada: Calories 170 (34% from fat) | carb. 23g | pro. 5g | fat 6g | sat. fat 3g | chol. 39mg | sod. 376mg | calc. 40mg | fiber 2g


Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Put the flour, baking powder, sugar, and salt into the work bowl and process for 15 seconds to sift. Add the butter evenly over the dry ingredients and pulse until mixture resembles a coarse meal. Add the egg yolks and milk, and pulse until mixture forms a soft dough ball. Wrap dough ball in plastic and allow to rest while you prepare the filling. If not using right away, place wrapped dough in the refrigerator to use within 1 to 2 days. Insert the large metal chopping blade into the medium work bowl. With the machine running, drop the garlic and jalapeño through the small feed tube to finely chop. Add the onion and pepper and pulse to chop. Remove work bowl and reserve. Put the olive oil into a large sauté pan and place over medium heat. Once the oil shimmers across the pan, add the onions, peppers, garlic, and jalapeño. Sauté until vegetables are soft and fragrant, about 10 minutes. While vegetables are cooking, replace the chopping blade with the slicing disc, adjusted to 6mm, and slice the sweet potato. Cut the slices into cubes and add them to the onion mixture with ¼ teaspoon of salt; cook until just tender, about 5 minutes. Stir in the black beans and spices, including the remaining salt, and simmer for about 10 to 12 minutes. Stir in the lime juice and corn. Allow to cool to room temperature before filling empanadas. Assembling the empanadas: If dough has been refrigerated, allow it to come to room temperature before rolling. Roll the dough on a floured surface to ¹∕8-inch thick. Using a small plate, about 4 to 5 inches in diameter as a guide, cut circles into the dough. Fill each circle with about 2 tablespoons of filling. Fold the circle in half, enclosing the filling, leaving an inch space from the filling to the edge of the dough. To close the empanada, start with one end and fold the corner in towards the center of the circle, as if you were folding a dog-ear corner. Continue making overlapping folds, creating a crimped effect, in the same direction until you reach the opposite corner. Fold the last fold underneath the empanada to seal it. Continue with the remaining empanadas. Put the vegetable oil into the same sauté pan after cleaning. Heat oil over medium-high heat until ready to pan fry. Test oil by dropping a pea-sized piece of dough into the pan; if the oil sizzles immediately, the oil is ready. Cook 3 to 4 empanadas at a time, about 45 seconds to 1 minute per side, or until well browned and cooked through. Remove empanadas with tongs and drain on a paper towel-lined baking sheet. If desired, reserve empanadas in a 200°F oven until ready to serve.