Freezer Meal Recipes / Lunch / Vegan Sweet Potato and Black Bean Empanadas

Vegan Sweet Potato and Black Bean Empanadas

Spiced sweet potato, black beans, and kale are wrapped in a flaky vegan crust and baked to a light brown perfection. Since these empanadas are hand held, they make an excellent (and healthy) party appetizer or packable lunch.
4 Servings Meet The Cook Meet Kaari, recipe developer for Once a Month Meals Print
Vegan Sweet Potato and Black Bean Empanadas

Ingredients

  • 1 cup drain and rinse Black Beans, Canned
  • 1 cup cook and mash Sweet Potato
  • ⅓ cups dice Green Onion (Scallion)
  • 1 cup chop Kale
  • ½ teaspoons Garlic Powder
  • 1 tablespoon Cumin
  • ¼ teaspoons Chipotle Powder
  • 2 tablespoons Olive Oil
  • ½ teaspoons Kosher Salt
  • 2 ½ cups Flour, Self-Rising
  • 6 tablespoons Vegetable Oil
  • ¾ cups Water
  • ¼ cups Soy Milk

Freezer Containers

  • 1 Gallon Freezer Bag

Supplies

  • Baking Sheets
  • Cooking Sprays
  • Wax Papers
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place drained and rinsed black beans in a medium mixing bowl and mash with a fork until some beans are mashed and some are still mostly whole.
  2. Add cooked sweet potato and blend/mash to mix with black beans.
  3. Stir in onions, kale, garlic powder, cumin, chipotle powder, olive oil and salt. Mix well and set aside.
  4. In a separate mixing bowl, stir together flour, vegetable oil, and water until a soft dough is formed.
  5. Mentally double the serving size and separate dough into that many sections, rolling each into a ball. Cover bowl with damp cloth to keep dough from drying out.
  6. Grease baking sheet with cooking spray.
  7. Working to complete one empanada at a time, roll one ball into a 6 inch circle on a lightly floured surface.
  8. Place 1/3 cup of filling on one half of the dough circle, leaving the other half empty.
  9. Moisten edges of dough with fingertip dipped in water, fold the dough over filling and seal well by pressing around the edges.
  10. Place finished empanada on greased baking sheet.
  11. Repeat process with all remaining dough and filling.
  12. Brush soy milk on all finished empanadas to glaze.
  13. Cut three small diagonal slits in each empanada to allow steam to escape while baking.
  14. Bake at 400 degrees for 20 minutes or until lightly browned.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place drained and rinsed black beans in a medium mixing bowl and mash with a fork until some beans are mashed and some are still mostly whole.
  2. Add cooked sweet potato and blend/mash to mix with black beans.
  3. Stir in onions, kale, garlic powder, cumin, chipotle powder, olive oil and salt. Mix well and set aside.
  4. In a separate mixing bowl, stir together flour, vegetable oil, and water until a soft dough is formed.
  5. Mentally double the serving size and separate dough into that many sections, rolling each into a ball. Cover bowl with damp cloth to keep dough from drying out.
  6. Grease baking sheet with cooking spray.
  7. Working to complete one empanada at a time, roll one ball into a 6 inch circle on a lightly floured surface.
  8. Place 1/3 cup of filling on one half of the dough circle, leaving the other half empty.
  9. Moisten edges of dough with fingertip dipped in water, fold the dough over filling and seal well by pressing around the edges.
  10. Place finished empanada on greased baking sheet.
  11. Repeat process with all remaining dough and filling.
  12. Brush soy milk on all finished empanadas to glaze.
  13. Cut three small diagonal slits in each empanada to allow steam to escape while baking.
  14. Bake at 400 degrees for 20 minutes or until lightly browned.
  15. Allow to cool completely.
  16. Wrap each empanada in wax paper.
  17. Divide among indicated number of gallon freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat in microwave on 50% power for 3-4 minutes or until heated through.

6 Comments

Join the discussion
  1. These turned out really great. I used spinach instead of kale but kept everything else the same… Took me a little longer than 20 minutes in the oven but it could be my oven too. I can’t wait to try again with different fillings!

  2. Made these last night with a couple variations. Used whole wheat flour for the pastry dough. Added cilantro and lime to the filling. Served with a homemade cilantro based chimichurri sauce for dipping and an arugula/spinach salad. Husband and oldest daughter loved them. I think these would freeze well.

    1. That sounds delicious Jennifer! I love to start with some of the OAMM recipes as my base and then add in some family favorite ingredients (or sneak in some chopped up veggies for the kids). Thanks for sharing!

  3. can the flour be changed to a gluten variety? self rising??

    thanks! I am trying to go meat free while being gluten and dairy free already.

    I think this would be a good reciepe for me to transition with..\

    1. Barb, we would think so! Obviously the texture might be a little different with the GF flour, but it is certainly worth a try! Let us know how it goes! And best of luck in your transition to this new diet!

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