Sweet Potato & Black Bean Empanadas with Chipotle Crema (Vegan)

Savory and slightly sweet empanadas filled with a hearty sweet potato and black bean mixture, seasoned with warm spices and served with a creamy, smoky chipotle cashew crema. Perfect for a satisfying vegan lunch or appetizer.

Prep Time

20 minutes

Total Time

50 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.85/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

2mediumSweet Potatoes(peeled and diced)

£0.90

1canBlack Beans(rinsed and drained)

£0.70

0.5mediumOnion(diced)

£0.20

2clovesGarlic(minced)

£0.10

1teaspoonCumin

£0.05

0.5teaspoonChili Powder

£0.03

0.3teaspoonSmoked Paprika

£0.03

2tablespoonsOlive Oil

£0.15

to tasteSalt

to tasteBlack Pepper

1packageEmpanada Dough(vegan, store-bought or homemade)

£3.00

1cupCashews(raw, soaked in hot water for at least 30 minutes)

£1.50

0.3cupWater(or more as needed)

1tablespoonLime Juice(freshly squeezed)

£0.10

1piecesChipotle Peppers in Adobo Sauce(depending on spice preference, roughly chopped)

£0.40

1tablespoonNutritional Yeast(for cheesy flavor)

£0.25

Total Cost

£7.41

£1.85 per serving

Instructions

1.
**Prepare the Sweet Potato & Black Bean Filling:** Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
2.
Add diced sweet potatoes, cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Cook, stirring occasionally, until the sweet potatoes are tender, about 15-20 minutes. Add a splash of water if needed to prevent sticking.
3.
Stir in the rinsed and drained black beans and cook for another 5 minutes, until heated through. Remove from heat and let cool slightly.
4.
**Prepare the Chipotle Cashew Crema:** Drain the soaked cashews and place them in a blender or food processor. Add water, lime juice, chipotle peppers in adobo sauce, nutritional yeast and salt to taste. Blend until smooth and creamy, adding more water as needed to reach the desired consistency.
5.
**Assemble the Empanadas:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
6.
On a lightly floured surface, roll out empanada dough to about 1/8 inch thickness. Use a round cookie cutter or a bowl to cut out circles of dough.
7.
Place a spoonful of the sweet potato and black bean filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges to seal. You can also crimp the edges with a fork for a decorative touch.
8.
Place the empanadas on the prepared baking sheet. Brush the tops with a little olive oil or plant-based milk (optional).
9.
**Bake the Empanadas:** Bake for 20-25 minutes, or until golden brown and crispy.
10.
**Serve:** Let the empanadas cool slightly before serving. Serve warm with a generous dollop of chipotle cashew crema.

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My Notes

Nutrition Information

Nutrition per serving (220g)

650 kcal / 2720 kJ

Carbs

70g

27% of RDA

Fat

35g

50% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

15 g

17% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

If you don't have time to soak cashews, you can boil them for 10-15 minutes to soften them.

Adjust the amount of chipotle peppers in the crema to your desired level of spiciness.

For a spicier filling, add a pinch of cayenne pepper or a diced jalapeño to the sweet potato mixture.

Empanadas can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add a couple of minutes to the baking time if baking from cold.

For added flavour, add corn kernels to the sweet potato and black bean filling.

Cooking Equipment

Oven

Stovetop

Blender or Food Processor

Large Skillet

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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