Black bean and sweet potato empanadas
- Published: 24 Sep 18
- Updated: 18 Mar 24
These chilli-spiced sweet potato and black bean empanadas make great picnic fare as they can be made in advance and are easy to transport.
Or opt for the meaty version with these spiced beef and chorizo empanadas.
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Makes about 20 -
Hands-on time 50 min, oven time 55-60 min, plus chilling
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Recipe from May 2014 Issue
Nutrition
Nutrition: per serving
- Calories
- 176kcals
- Fat
- 7.5g (2.3g saturated)
- Protein
- 3.9g
- Carbohydrates
- 22.1g (2.7g sugars)
- Fibre
- 2.4g
- Salt
- 0.3g
delicious. tips
Cool the empanadas, then keep in an airtight container in the fridge for up to 3 days. They’re robust and great at room temperature so are ideal for taking on a picnic. Make the mayo on the day you want to serve and transport in a small airtight container. If you’re staying at home, reheat the empanadas in a hot oven to serve.
If you prefer, make 12-15 larger empanadas, cutting 10-12cm circles (step 4), and cook for 5 minutes more.
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