Gluten Free Black Bean and Sweet Potato Empanadas

Black Bean and Sweet Potato Empanadas

Black Bean and Sweet Potato Empanadas




Serve these gluten-free black bean and sweet potato empanadas as snacks or appetizers, and add a hint of spice to any occasion!


  • 1 Package of Geefree Puff Pastry Dough

  • Gluten-Free flour for dusting

  • 1 tablespoons cumin seeds (or ground cumin)
  • 1 cup sweet potato, cooked and mashed

  • 1 cup black beans, rinsed and drained

  • 1/3 cup green onions, chopped

  • 2 tablespoons fresh cilantro, chopped

  • 1 teaspoon ancho chile powder (or any chili powder)

  • 1/2 tsp kosher salt

  • 1 egg, slightly beaten for egg wash

  • vegetable oil for frying


  • Bring dough to room temperature. Heat oil to 375°F.

  • Make filling. Cook the cumin seeds in a large saucepan over medium heat for 1 minute or until toasted, stirring constantly.

  • Place cumin in a clean spice or coffee grinder, process until ground. Or you can substitute store bought cumin (they won’t taste as good, but it’s easier).

  • Combine cumin, sweet potatoes, black beans, green onions, cilantro, ancho chile powder, and salt in a large bowl. Mash with a fork until almost smooth.

  • Dust the countertop. Take dough and roll it out to approximately 1/4 inch thick. Cut into rounds then take about 1-2 tablespoons of filling and put in the center of the round. Brush edges with egg wash and fold over. Press edges and use a fork to seal. You can also use an empanada press.

  • Fry in oil for 2 minutes or until golden brown. Drain on paper towel to remove excess oil.

  • Baking Method
  • Heat oven to 375°F.

  • After empanadas are formed, place on a greased sheet pan and egg wash the tops.

  • Bake for approximately 20-30 minutes or until golden brown.