Southwest Sweet Potato Empanadas with Cilantro Lime Sauce

Your whole family will be cheering olé at the sight of these savory little pockets of sweet potato, black beans and gooey mozzarella.
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Southwest Sweet Potato Empanadas with Cilantro Lime Sauce image
  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 lb sweet potato, peeled and cubed
  • 3 1/2 tsp olive oil, divided
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 15-oz BPA-free can black beans, drained and rinsed
  • 1 ear corn, kernels removed and blanched (Alternatively, use about 8 oz frozen corn, thawed; TRY: Alexia Organic Supersweet Corn)
  • 4 oz shredded mozzarella cheese
  • 1 egg
  • 2 cups whole-wheat flour, plus additional for dusting 1⁄4 tsp sea salt
  • 1 bunch fresh cilantro, trimmed
  • Juice of 1 lime
  • 2 green onions, minced

Preparation

  1. Arrange oven racks in upper and lower third of oven. Preheat oven to 350 ̊F.
  2. Bring a medium pot of water to a boil. Add potato, reduce heat to medium-low and simmer gently until just tender, about 5 minutes. Drain.
  3. Meanwhile, in a small skillet, heat 1/2 tsp oil on medium-low. Add garlic and sauté, stirring often, until fragrant, about 1 minute. Add cumin and sauté for 30 more seconds. Transfer to a medium bowl and gently stir in beans, corn, potato and cheese.
  4. In a large bowl, whisk egg, 2 tsp oil and 3/4 cup water. Gradually stir in flour and salt until just blended. Form into a ball and divide into 12 equal portions. Transfer to a lightly floured work surface and roll each ball into a 7- to 8-inch round.
  5. Spoon bean mixture onto dough, arranging just right of center of each disk. Wet edges of dough and fold one edge over the other to form a semicircle. Crimp edges with the tines of a fork. Arrange on parchment- lined baking sheets. Brush tops with remaining 1 tsp oil and bake, switching positions on racks halfway through cooking, until lightly browned, about 30 minutes.
  6. Meanwhile, prepare sauce: In a food processor, process cilantro and lime juice until finely minced; add water as needed to reach desired consistency. Transfer to a small bowl and fold in onions. Serve with empanadas.

Nutrition Information

  • Serving Size: 3 empanadas and 1/4 cup sauce
  • Calories: 573
  • Carbohydrate Content: 96 g
  • Cholesterol Content: 71 mg
  • Fat Content: 11 g
  • Fiber Content: 18 g
  • Protein Content: 26 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 573 mg
  • Sugar Content: 8 g
  • Trans Fat Content: 1 g