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.

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Gluten-Free Savory Sweet Potato and Black Bean Empanadas

Name: Gluten-Free Savory Sweet Potato and Black Bean Empanadas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: Latin American
Ingredients: 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

By Freeflourish Test KitchenReviewed by Freeflourish Editorial TeamPublished Apr 8, 2026 · Updated Jun 30, 2026

Latin American 45 mins glutenfreevegandairyfreenutfreefamilyfriendlymaincoursebudgetfriendlymealprepeasyquickrecipesbaking

These gluten-free empanadas feature a tender, flaky crust enclosing a spiced sweet potato and black bean filling. Baked to golden perfection, they are vegan, dairy-free, nut-free, and family-friendly—a budget-friendly, quick & easy main course or lunch option ideal for meal prep.

Gluten-Free Savory Sweet Potato and Black Bean Empanadas

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

Measured gluten-free ingredients for sweet potato black bean empanadas

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.
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.

Baked gluten-free sweet potato and black bean empanadas with fork-crimped edges

Tips

Allergen Overlap Note

Choose certified gluten-free flour, baking powder, spices, and beans when cooking for someone with celiac disease. If you use vegan butter instead of coconut oil, confirm it is dairy-free and nut-free, and keep the dough tools away from wheat flour dust.

Texture Expectations

Gluten-free empanada dough is more delicate than wheat dough, so roll it between parchment sheets and keep it chilled while shaping. The baked crust should be tender and lightly crisp, while the sweet potato black bean filling stays creamy and hearty.

Dining With Non-GF Family Note

Prepare and seal the gluten-free empanadas before any regular pastry dough is opened. Use separate parchment, cutters, forks, and sheet pans, then serve these on a labeled platter with their own salsa or dipping sauce spoon.

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.

Ingredient Replacements

Customize these gluten-free savory sweet potato and black bean empanadas to suit dietary preferences or ingredient availability with these recommended substitutions:

Gluten-Free Flour Blend: Substitute with any tapioca or rice flour-based gluten-free blend. If xanthan gum is not included, add 1/4 teaspoon xanthan gum for better dough structure.
Coconut Oil or Vegan Butter: Use solid vegetable shortening or extra virgin olive oil as dairy-free alternatives, noting that oil-based crusts may be less flaky.
Sweet Potato: Swap with butternut squash or pumpkin puree for similar texture and sweetness.
Black Beans: Kidney or pinto beans work well as alternatives or for variety.
Onion and Garlic: Shallots or green onions offer milder flavors; garlic powder can replace fresh garlic if needed.
Spices: Adjust cumin, smoked paprika, and chili powder to taste or omit chili powder for a kid-friendly mild version.
Fresh Herbs and Citrus: Use parsley or basil instead of cilantro, and lemon juice instead of lime if unavailable.

These swaps maintain the recipe’s vegan, gluten-free, dairy-free, and nut-free status while providing flexible flavor and ingredient options ideal for family-friendly and budget-conscious meals.

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 degrees F oven until warm and lightly crisp.

Read related air fryer guides and cooking tips.

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Gluten-Free Savory Sweet Potato and Black Bean Empanadas

Recipe Details

Ingredients

Instructions