Experience the vibrant flavors of Argentina with these hearty vegetarian empanadas. Filled with creamy sweet potatoes and protein-rich black beans, then paired with zesty homemade chimichurri sauce, these empanadas are perfect for both casual dinners and special gatherings.
Ingredients for Homemade Argentine Black Bean and Sweet Potato Empanadas with Fresh Chimichurri
- 10.5oz All-Purpose Flour
- 6oz Salted Butter
- 4oz Cold Water
- 10.5oz Sweet Potato
- 14oz Black Beans (Cooked)
- 1 whole Yellow Onion
- 2 tsp Ground Cumin
- 1 tsp Paprika
- 1.5 tsp Salt
- 0.5 tsp Black Pepper
- 1oz Fresh Parsley
- 1oz Fresh Cilantro
- 3 cloves Garlic Cloves
- 1oz Red Wine Vinegar
- 3oz Olive Oil
- 0.5 tsp Red Chili Flakes
- 1 whole Egg (for egg wash)
Instructions for Homemade Argentine Black Bean and Sweet Potato Empanadas with Fresh Chimichurri
- For the dough, mix 10.5oz flour and 0.5 tsp salt in a large bowl
- Cut in 6oz cold butter until mixture resembles coarse crumbs
- Gradually add 4oz cold water, mixing until dough forms. Wrap and refrigerate for 30 minutes
- Peel and cube 10.5oz sweet potato, boil until tender (about 15 minutes)
- Dice 1 whole onion and sauté until translucent
- Add 2 tsp cumin, 1 tsp paprika, 0.5 tsp salt, and 0.5 tsp black pepper to onions
- Add 14oz black beans and mashed sweet potato, mix well
- For chimichurri, finely chop 1oz parsley, 1oz cilantro, and 3 cloves garlic
- Mix herbs and garlic with 3oz olive oil, 1oz red wine vinegar, 0.5 tsp salt, and 0.5 tsp chili flakes
- Roll out dough and cut into 8 circles. Fill each with bean mixture
- Beat 1 whole egg and brush edges, fold and seal empanadas
- Bake at 200°C/400°F for 25 minutes until golden brown. Serve with chimichurri sauce
A South American Take on Classic Empanadas: Black Bean and Sweet Potato Delights
Growing up in South America, empanadas were always a celebration of flavors and creativity. Today, I'm excited to share my vegetarian twist on this Argentine classic - Black Bean and Sweet Potato Empanadas with Fresh Chimichurri. This recipe combines the earthiness of black beans with the natural sweetness of sweet potatoes, all wrapped in a perfectly flaky crust and served with a vibrant chimichurri that adds a burst of fresh herbs and garlic to every bite. Whether you're planning a cozy gathering or looking for a satisfying meat-free meal, these empanadas deliver both nutrition and authentic South American flavors.
My Empanada Journey: From Street Food to Home Kitchen
The first time I encountered sweet potato empanadas was during a trip to a small town in northern Argentina. A local vendor had combined traditional black beans with local sweet potatoes, creating something uniquely delicious. The combination stuck with me, and after many attempts to recreate that magical first bite, I developed this recipe that brings together the best of both worlds. Like the authentic Argentine medialunas I grew up with, these empanadas represent the perfect blend of tradition and innovation.
Essential Tips for Perfect Empanadas
- Keep your dough cold! Work quickly and return it to the refrigerator if it becomes too warm.
- Don't overfill the empanadas - about 2-3 tablespoons of filling is perfect.
- The chimichurri can be made ahead and will actually taste better after the flavors have had time to meld.
- For the flakiest crust, make sure your butter is very cold and cut into small pieces.
- When sealing the empanadas, press firmly and use the tines of a fork to create a decorative edge that also ensures they don't open during baking.
- For achieving that golden-brown finish, don't skip the egg wash - it's essential for that professional-looking shine.
- Ground cumin and paprika can be adjusted to taste, but don't omit them - they're key to the authentic flavor profile.
Serving and Pairing Suggestions
These empanadas are incredibly versatile when it comes to serving. For a casual lunch, serve them warm with the fresh chimichurri sauce and a simple green salad. For a more elaborate spread, pair them with Brazilian black bean soup or a bright citrus slaw. They're perfect for parties as they can be made ahead and reheated just before serving.
The chimichurri sauce isn't just for the empanadas - it's delicious drizzled over roasted vegetables or as a marinade for grilled tofu. Store any leftover sauce in an airtight container in the refrigerator for up to a week, where the flavors will continue to develop.
For wine pairing, I recommend a medium-bodied Malbec from Argentina's Mendoza region, or for a non-alcoholic option, a spicy ginger beer complements the flavors beautifully.
Smart Substitutions for Black Bean and Sweet Potato Empanadas
Want to customize these Argentine empanadas to your dietary needs? Here are some tested alternatives that work beautifully:
For the dough:
- Make it gluten-free by using a 1:1 gluten-free flour blend with xanthan gum
- For a healthier twist, try whole wheat flour (use 10% more water)
- Dairy-free? Replace butter with cold coconut oil or vegan butter
For the filling:
- Swap sweet potatoes for butternut squash or regular potatoes
- Replace black beans with pinto beans or lentils
- Not a fan of cilantro? Double up on parsley or use basil
- For extra protein, add crumbled tofu or tempeh
For the chimichurri:
- Sub red wine vinegar with apple cider vinegar or lemon juice
- Replace olive oil with avocado oil
- Adjust spiciness by using fresh jalapeños instead of chili flakes
Nutrition Facts That Matter
Per serving (2 empanadas with chimichurri):
- Calories: 580
- Total Fat: 32g
- Carbohydrates: 65g
- Protein: 12g
- Sugar: 4g
These empanadas provide:
- Fiber from black beans and sweet potatoes
- Healthy fats from olive oil
- Iron and protein from beans
- Vitamin A from sweet potatoes
- Antioxidants from fresh herbs
Allergy Awareness
Common allergens present:
- Wheat (in all-purpose flour)
- Dairy (butter)
- Eggs (egg wash)
This recipe is naturally:
- Nut-free
- Soy-free
- Seafood-free
For those with gluten sensitivities, see substitutions above.
Storage Solutions
Keep your empanadas fresh:
- Room temperature: Up to 24 hours
- Refrigerator: 3-4 days in an airtight container
- Freezer: Up to 3 months (uncooked or cooked)
Chimichurri sauce:
- Refrigerate in a sealed jar for up to 1 week
- Freeze in ice cube trays for up to 3 months
Reheating tips:
- Oven: 350°F (175°C) for 10-15 minutes
- Air fryer: 350°F (175°C) for 5-7 minutes
- Avoid microwave (makes them soggy)
Frequently Asked Questions
Can I make these ahead of time? Yes! Prepare and freeze unbaked empanadas for up to 3 months. Bake straight from frozen, adding 5-7 minutes to cooking time.
Why did my dough turn out tough? This usually happens from overworking the dough. Mix just until ingredients come together and chill properly.
Can I air fry these empanadas? Absolutely! Cook at 375°F (190°C) for 12-15 minutes, brushing with egg wash first.
How spicy are they? The heat level is mild. Adjust the chili flakes in the chimichurri to taste.
What can I serve with them? Try a simple green salad, roasted vegetables, or corn salad.
Final Thoughts on These Vegetarian Empanadas
These Black Bean and Sweet Potato Empanadas represent the perfect fusion of traditional Argentine technique with modern vegetarian ingredients. They're not just delicious – they're also a fantastic way to incorporate more plant-based meals into your routine while exploring South American cuisine. Whether you're serving them as a main course or preparing them for a party, these empanadas prove that vegetarian versions of classic recipes can be just as satisfying as their traditional counterparts. The combination of flaky pastry, hearty filling, and fresh chimichurri creates an unforgettable meal that will have everyone asking for seconds.
