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Gluten-Free Savory Sweet Potato and Black Bean Empanadas
By Freeflourish Editorial TeamPublished Apr 8, 2026 | Updated Jun 30, 2026
Latin American
45 mins
glutenfreedairyfreenutfreefamilyfriendlymaincoursebudgetfriendlymealprepeasyquickrecipesbaking
Gluten-Free Savory Sweet Potato and Black Bean Empanadas with measured ingredients, 45-minute timing, 8-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.
Prep
20 min
Cook
25 min
Total
45 min
Servings
8
Difficulty
easy
Cuisine
Latin American
Ingredients
Servings
8
- 1 ½ cups gluten-free all-purpose flour blend (ensure xanthan gum included)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons cold coconut oil or vegan butter, solid
- 4 to 6 tablespoons ice-cold water
- 1 medium sweet potato (about 1 cup mashed), peeled and diced
- 1 cup cooked black beans, drained and rinsed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder (optional for mild heat)
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 tablespoon lime juice
Instructions
-
Preheat the oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper.
-
Prepare the dough: In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
-
Add the cold coconut oil or vegan butter pieces to the flour mixture. Using a pastry cutter or your fingers, work it into the flour until the mixture resembles coarse crumbs.
-
Gradually add ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking. Form into a ball, wrap in plastic wrap, and chill in the refrigerator for 15 minutes.
-
Cook the filling: While the dough chills, heat olive oil in a skillet over medium heat. Add chopped onion and garlic, sauté until translucent and fragrant, about 3-4 minutes.
-
Add diced sweet potato, cumin, smoked paprika, and chili powder. Cook for 8-10 minutes, stirring frequently, until the sweet potatoes are tender.
-
Stir in black beans, salt, pepper, lime juice, and cilantro if using. Cook another 2 minutes to combine flavors, then remove from heat and let cool slightly.
-
Roll out the dough between two sheets of parchment paper to about 1/8 inch thickness.
-
Using a round cutter (about 5-6 inches diameter), cut out circles from the dough.
-
Spoon 2–3 tablespoons of the sweet potato and black bean filling onto the center of each dough circle.
-
Fold the dough over to create a half-moon shape, pressing the edges to seal. Crimp edges using a fork for a decorative edge.
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Place the empanadas on the lined baking sheet. Optional: brush tops with a little olive oil for browning.
-
Bake for 22-25 minutes or until the empanadas are golden brown and cooked through.
-
Allow to cool slightly before serving. Serve warm or at room temperature.
Frequently Asked Questions
- Can I make the filling ahead?
- Yes. Cook and cool the sweet potato black bean filling up to 2 days ahead, then refrigerate it in an airtight container until you are ready to fill the dough.
- Why is my gluten-free empanada dough cracking?
- The dough may be too dry or too cold. Add ice water a teaspoon at a time if needed, and let chilled dough rest briefly before rolling between parchment.
- Can I freeze these empanadas?
- Yes. Freeze baked and cooled empanadas in a single layer, then store them in a freezer-safe container for up to 2 months.
Storage and Reheating
Store cooled empanadas in an airtight container in the refrigerator for up to 4 days.
Freeze baked empanadas for up to 2 months. Reheat refrigerated or thawed empanadas on a parchment-lined baking sheet in a 350°F oven until warm and lightly crisp.
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