SPICY SWEET POTATO EMPANADAS
Steps:
- Preheat the oven to 425 degrees. Line one sheet pan with aluminum foil and another with parchment paper.
- Rub the sweet potatoes with olive oil and prick them all over with the tines of a fork. Place the potatoes on the foil-lined sheet pan. Bake for about 1 hour, until very tender when pierced with a knife. Lower the oven to 375 degrees.
- Allow the potatoes to cool enough to handle, then peel and discard the skins, placing the potatoes in the bowl of an electric mixer fitted with the paddle attachment. Add the sour cream, butter, maple syrup, chile powder, orange zest, orange juice, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon black pepper and mix well. Set aside.
- Unfold one sheet of the cold puff pastry on a floured cutting board. Roll the sheet into a 12-inch square with a rolling pin. With a sharp paring knife, cut four 5-inch circles from the pastry, using a dish as a guide and discarding the scraps. Place a heaping soup spoon of filling on each circle, leaving a 1-inch border. Brush the edges of the circles with the egg wash and fold over, making half circles. Crimp the edges together with the tines of a fork. Repeat with the second sheet of puff pastry. Place on the parchment-lined sheet pan. Chill for 15 minutes.
- Brush with the egg wash and sprinkle with the sea salt and pepper. Make 2 small slits in each empanada to allow steam to escape. Bake for 25 to 30 minutes, until puffed and browned. Serve hot.
SWEET POTATO, BLACK BEAN AND CORN MINI EMPANADAS
These are the perfect little, Mexican-inspired bites. They will please the entire crowd. Big kids and little ones!
Provided by Jenn Tidwell
Categories Vegetable Appetizers
Time 1h
Number Of Ingredients 13
Steps:
- 1. For the dough combine flour, ground chipotle, sugar and salt in a food processor and pulse until combined. Add butter and continue pulsing until it resembles coarse crumbles. Transfer ingredients into a large mixing bowl and slowly add ice water about one quarter cup at a time, stirring between each addition until a rough ball forms. Use less or more water as needed. Turn out dough onto a large working surface and divide dough in half. Form each into a disk, wrap in plastic wrap and refrigerate at least 2 hours.
- 2. For the filling cover sweet potatoes with water in a large pot and bring to a boil. Cover, reduce heat to a low boil and cook until fork tender about 20 minutes. Drain and transfer to a medium mixing bowl. Using a mixer or back of a fork mash sweet potatoes into a puree then stir in black beans and corn until evenly distributed. Cover and refrigerate until completely cooled.
- 3. To assemble empanadas work with one disk at a time on a lightly floured surface and roll out into a circle about 1/8-inch thick. Using a 3-inch circular cookie cutter press out as many circles as possible from the dough this should be about twenty circles. Repeat process with second batch of dough and arrange circles on two baking sheet lined with parchment paper or foil. If dough has become difficult to work with you may want to chill again before filling them.
- 4. Place one rounded teaspoon of filling into the center of each circle, using your finger wet the edges with water and fold circles in half until the edges meet. Press edges together to seal then use a fork to crimp, dipping the fork into flour if it is sticking. Continue until all circles are filled and formed.
- 5. To bake preheat oven to 425 degrees F. Brush empanadas with egg wash and cook about 20 minutes or until golden brown. Allow to cool about five minutes before serving or store in refrigerator for up to three days. You can also freeze them and to cook bake at 425 degrees for about 25 minutes.
- 6. For the dip in a medium mixing bowl combine sour cream, lime zest and juice and cilantro and mix well. Serve dip with empanadas.
SWEET POTATO, CORN & BLACK BEAN HASH
An easy vegetarian hash that came from Eating Well.com. DH likes to roll it up in a tortilla with a dollop of sour cream and a sprinkling of cheddar cheese.
Provided by Debbwl
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large cast-iron skillet over medium-high heat.
- Add onions and sauté until browned in spots, 3 to 5 minutes.
- Add sweet potato and cook, stirring, until it starts to brown in spots, 5 to 7 minutes.
- Stir in garlic, jalapeño, cumin and salt; sauté until fragrant, about 30 seconds.
- Add water and cook, scraping up any browned bits, until liquid is absorbed, 3 to 5 minutes.
- Stir in corn and black beans and cook until heated through.
- Stir in cilantro and season with salt and pepper.
- Serve with lime wedges. Good rolled in a tortilla with sour cream and cheddar cheese.
Nutrition Facts : Calories 492.1, Fat 7.4, SaturatedFat 0.8, Sodium 638.8, Carbohydrate 94.5, Fiber 21.5, Sugar 8.4, Protein 21
BLACK BEAN AND SWEET POTATO EMPANADAS
Make and share this Black Bean and Sweet Potato Empanadas recipe from Food.com.
Provided by Food.com
Categories Frozen Desserts
Time 2h20m
Yield 10 empanadas
Number Of Ingredients 19
Steps:
- For the dough:
- Combine the flour and salt in the bowl of a food processor. Cut in the butter, pulsing a few times until the mixture is like coarse meal with pea-sized lumps. Add the eggs, white vinegar, and 1/3 to 2/3 cup cold water, continuing to pulse just until the dough comes together. Transfer the dough to a work surface, form into a flat disk and wrap tightly in plastic wrap. Chill in the refrigerator for 1 hour, while making the filling and yogurt sauce.
- For the filling:
- Toast the chile powder, coriander and cumin in a skillet until fragrant. Add the jalapenos, sweet potatoes and black beans. Season to taste with salt.
- For the yogurt sauce:
- Combine the yogurt, lemon juice and zest, cilantro and cumin in a small bowl and mix. Season to taste with salt. Cover and refrigerate until ready to use.
- Preheat an oven to 400 degrees F.
- Portion the dough into 10 balls. On a floured work surface, roll each dough ball into a 6-inch circle. Spoon 3 to 4 tablespoons of filling into the center of each circle. Brush the edges with egg wash before folding the dough over to create a crescent shape. Press and seal edges. Cut 3 slits across the top of each empanada and brush the tops of each with egg wash. Bake until golden brown, about 25 minutes. Serve with the yogurt sauce.
- Instructions for freezing:
- Follow instructions for building empanadas, but do not brush the tops with the egg wash. Place built empanadas on a parchment-lined baking sheet and put into the freezer. Once the empanadas have frozen, place them in a plastic re-sealable bag and return to the freezer for up to 2 weeks.
- Instructions for reheating:
- Preheat the oven to 400 degrees F. Place the frozen empanadas on a parchment-lined baking sheet. In a small bowl, whisk one whole egg and brush over the tops of the empanadas. Bake until golden brown and heated through, 35 to 40 minutes.
Nutrition Facts : Calories 485, Fat 20.8, SaturatedFat 12.3, Cholesterol 104.6, Sodium 980.5, Carbohydrate 61.5, Fiber 8.2, Sugar 2, Protein 13.4
More about "sweet potato black bean and corn mini empanadas food"
SWEET POTATO EMPANADAS WITH BLACK BEANS | COOK'S HIDEOUT
Web Nov 30, 2021 In the meantime, peel and chop sweet potato. Steam or microwave until very tender. Set aside to cool. Preheat the oven to …
From cookshideout.com
5/5 (2)Calories 93 per servingCategory Side Dish, Snack
From cookshideout.com
5/5 (2)Calories 93 per servingCategory Side Dish, Snack
SWEET POTATO AND BLACK BEAN EMPANADAS RECIPE
Web Nov 12, 2010 Recipes Sweet Potato and Black Bean Empanadas 23 Ratings 20 Reviews Mild sweet potatoes and black beans take on …
From myrecipes.com
5/5 (23)Calories 209 per servingServings 10
From myrecipes.com
5/5 (23)Calories 209 per servingServings 10
- Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and 3/4 teaspoon salt in a large bowl, stirring with a whisk. Combine canola oil, 1/4 cup water, 1 tablespoon vinegar, and egg in a medium bowl. Gradually add oil mixture to flour mixture, stirring just until moist. Knead lightly until smooth. Shape dough into a ball, and wrap in plastic wrap. Chill for 1 hour.
- Place poblano on a foil-lined baking sheet; broil 8 minutes or until blackened, turning after 6 minutes. Place in a paper bag; close tightly. Let stand 15 minutes. Peel chile; cut in half lengthwise. Discard seeds and membranes. Finely chop.
SWEET POTATO, BLACK BEAN & CORN PUFF EMPANADAS WITH …
Web Method. Arrange the sweet potato chunks on a baking tray and drizzle with a little oil. Sprinkle over half the cumin and half the paprika and season with salt. Toss to coat. Add the garlic to the tray and roast for 20-25 minutes …
From ainsley-harriott.com
From ainsley-harriott.com
HOMEMADE VEGAN SWEET POTATO & BLACK BEAN …
Web Feb 7, 2019 Add the black beans and pulse about six times so the black beans are evenly dispersed but most of them are still intact. Drop the oven temp to 350°F (176°C) Take about 1 tablespoon of the filling and place it …
From veganosity.com
From veganosity.com
SWEET POTATO AND BLACK BEAN EMPANADAS - SAVORING ITALY
Web Oct 29, 2012 Sweet Potato and Black Bean Empanadas Packed with flavor, these Sweet Potato and Black Bean Empanadas are baked and not fried! A healthy and flavorful vegetarian recipe that’s just perfect for …
From savoringitaly.com
From savoringitaly.com
SWEET POTATO AND BLACK BEAN EMPANADAS • THE HEALTHY …
Web Perfect for picnics, BBQs, potlucks, and packed lunches, these sweet potato and black bean empanadas are a flavorful, vegetarian recipe! Last week I told you all about my new obsession: homemade empanada …
From thehealthytoast.com
From thehealthytoast.com
SWEET POTATO, CORN, AND BLACK BEAN ENCHILADAS - AVERIE …
Web May 16, 2020 Sweet potato Corn and black bean salsa Shredded cheese Red enchilada sauce Corn tortillas Red peppers and onions (for garnish) Fresh cilantro How to Make Sweet Potato Black Bean …
From averiecooks.com
From averiecooks.com
SWEET POTATO BLACK BEAN EMPANADAS - MISSION FOOD …
Web Sep 13, 2021 Servings: 24 empanadas Calories: 246kcal Author: Victoria Ingredients Crust: 2 ½ cups (300 grams) all-purpose flour ½ teaspoon kosher salt 8 ounces (226 …
From mission-food.com
4.9/5 (7)Total Time 3 hrsCategory Appetizer, SnackCalories 246 per serving
From mission-food.com
4.9/5 (7)Total Time 3 hrsCategory Appetizer, SnackCalories 246 per serving
BLACK BEAN SWEET POTATO ENCHILADAS - FLAVOR THE MOMENTS
Web Jan 9, 2023 Grease a 9×13″ baking dish with cooking spray. Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the …
From flavorthemoments.com
From flavorthemoments.com
SWEET POTATO BLACK BEAN ENCHILADAS - VEGAN CASSEROLE RECIPE
Web Jun 9, 2020 Toss to combine. Drop in spinach and cook for a few minutes until wilted. Finish by dropping in roasted sweet potato and black beans. Stir to combine. Remove …
From twospoons.ca
From twospoons.ca
VEGAN SWEET POTATO AND BLACK BEAN EMPANADAS - LUNCH VERSION
Web Add cooked sweet potato and blend/mash to mix with black beans. Stir in onions, kale, garlic powder, cumin, chipotle powder, olive oil and salt. Mix well and set aside.
From onceamonthmeals.com
From onceamonthmeals.com
SMOKY SWEET POTATOES WITH BLACK BEANS & CORN - LOVE AND LEMONS
Web Instructions. Arrange the grilled sweet potato rounds on a platter and drizzle with 2 tablespoons of the chipotle dressing. Evenly scatter the mango salsa, black beans, …
From loveandlemons.com
From loveandlemons.com
SWEET POTATO, CORN & BLACK BEAN HASH - EATINGWELL
Web Jul 9, 2019 Ingredients 2 teaspoons canola oil 2 medium onions, chopped 1 medium sweet potato, peeled and cut into 1/2-inch dice 2 large cloves garlic, minced 1 jalapeño …
From eatingwell.com
From eatingwell.com
BLACK BEAN AND SWEET POTATO EMPANADAS | THE COOK UP
Web South American Black bean and sweet potato empanadas Image Video Audio I love savoury pastries. These work as a great appetiser for a dinner party or an awesome …
From sbs.com.au
From sbs.com.au
GLOBAL COMFORT FOOD: BLACK BEAN AND SWEET POTATO EMPANADAS
Web Jan 27, 2021 1. Heat oil in a shallow saucepan or skillet over medium heat. Add garlic, and cook 1 minute. Add beans and 2 to 3 Tbsp water. Cook 3 minutes or until hot throughout …
From rallyhealth.com
From rallyhealth.com
BLACK BEAN AND SWEET POTATO EMPANADAS - COOKING CHANNEL
Web 2 large eggs 2 tablespoons white vinegar 1/3 to 2/3 cup cold water Filling: 1/2 teaspoon chile powder 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 2 jalapenos, …
From cookingchanneltv.com
From cookingchanneltv.com
KEITH'S FIVE FAVORITE FOOD TRUCK FINDS AT TASTE OF CINCINNATI
Web 2 days ago The fried flatbread is topped with sweet potato hummus, bison, black beans, vegetables, corn salsa and wojapi sauce, a sweet and complex traditional Native …
From cincinnati.com
From cincinnati.com
SWEET POTATO BLACK BEAN EMPANADAS - COMMON THREADS
Web Combine cumin, poblano, sweet potatoes, beans, herbs, paprika, and salt in a large bowl; mash with a fork until almost smooth. Divide dough into 6 equal portions, shaping each …
From commonthreads.org
From commonthreads.org
BLACK BEAN AND SWEET POTATO EMPANADAS - DELICIOUS. MAGAZINE
Web 176kcals Fat 7.5g (2.3g saturated) Protein 3.9g Carbohydrates 22.1g (2.7g sugars) Fibre 2.4g Salt 0.3g Save Rate Ingredients 2 sweet potatoes, peeled, cut into 2cm chunks 1 …
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love