Ingredients with Measurements:
-2 large sweet potatoes, peeled and diced
-1 tablespoon olive oil
-1/2 teaspoon ground cumin
-1/2 teaspoon chili powder
-1/2 teaspoon garlic powder
-1/4 teaspoon salt
-1/4 teaspoon black pepper
-1 (15 ounce) can black beans, drained and rinsed
-1/2 cup shredded cheddar cheese
-1/2 cup chopped fresh cilantro
-1 package (15 count) empanada wrappers
-1 egg, beaten
Special Equipment Needed:
-Large pot
-Baking sheet
-Parchment paper
-Small bowl
-Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Bring a large pot of water to a boil over high heat. Add the diced sweet potatoes and cook for 10 minutes, until tender. Drain and set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the cooked sweet potatoes, cumin, chili powder, garlic powder, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Add the black beans, cheddar cheese, and cilantro to the skillet and stir to combine. Cook for an additional 5 minutes, stirring occasionally.
5. Line a baking sheet with parchment paper. Place a heaping tablespoon of the sweet potato and black bean mixture in the center of each empanada wrapper. Brush the edges of the wrapper with the beaten egg. Fold the wrapper over the filling and press the edges together to seal. Place the empanadas on the prepared baking sheet.
6. Bake for 20 minutes, until golden brown. Serve warm.
Time:
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Temperature: 375°F
Serving Size: 15 empanadas
Nutritional Information:
Calories: 140
Fat: 5g
Carbohydrates: 17g
Protein: 6g
Substitutions for Ingredients
-Sweet potatoes: butternut squash
-Black beans: pinto beans
-Cheddar cheese: Monterey Jack cheese
-Cilantro: parsley
Variations:
-Add diced bell peppers to the filling
-Substitute diced cooked chicken for the black beans
-Add 1/4 teaspoon of cayenne pepper to the filling for a spicy kick
Tips and Tricks:
-Be sure to press the edges of the empanada wrappers together firmly to ensure they are sealed.
-If you are having trouble sealing the empanadas, you can use a fork to press the edges together.
Storage Instructions:
Store the cooled empanadas in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the empanadas in a 350°F oven for 10 minutes, or until heated through.
Presentation Ideas:
Serve the empanadas on a platter with a variety of dipping sauces, such as salsa, guacamole, sour cream, or Greek yogurt.
Garnishes:
Garnish the empanadas with chopped fresh cilantro, diced red onion, or crumbled queso fresco.
Pairings:
Pair the empanadas with a side of Mexican-style rice and beans.
Suggested Side Dishes:
-Mexican-style rice
-Refried beans
-Salad
-Fruit salad
Troubleshooting Advice:
If the empanadas are not sealing properly, you can use a fork to press the edges together.
Food Safety Advice:
Be sure to cook the sweet potatoes until they are tender before adding them to the filling.
Food History:
Empanadas are a traditional Latin American dish that dates back to the 16th century. They are typically filled with a variety of meats, cheeses, and vegetables.
Flavor Profiles:
This dish has a savory flavor with a hint of sweetness from the sweet potatoes.
Serving Suggestions:
Serve the empanadas with a side of Mexican-style rice and beans for a complete meal.
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Region: Latin American