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Poblano and Sweet Potato Empanadas


  • Author: Sweta Patel
  • Total Time: 35
  • Yield: 8-10 1x

Ingredients

Scale

Veggie Filling

  • 1 small red onion finely diced
  • 1 poblano pepper finely diced
  • 1 large sweet potato finely diced
  • 1 ear of corn
  • 1 cup of cooked black beans
  • 4 cloves of garlic finely minced
  • 1/2 tbsp tomato paste
  • 1 tbsp adobe chipotle peppers
  • 1 tsp each: smoked paprika, ground cumin, adobe seasonings, salt + pepper and oregano
  • 1/4 cup finely chopped cilantro

Assembly

  • Goya frozen empanada wrapper
  • Oil for frying

Instructions

Veggie Filling

  1. Heat up a skillet on medium heat with some oil. Cook the onions, poblano peppers, sweet potato and corn for 5 mins.
  2. Add the black beans, garlic, tomato paste and adobe peppers along with all the seasonings. Give everything a good mix and lower the heat to med/low and cover with a lid. Cook for additional 5-7 mins or until sweet potatoes are cooked.
  3. Once cooked, set aside to cool and mix in the cilantro.

Assembly

  1. Add 1.5 – 2 tbsp of filling into each wrapper and fold over. Using your fingers pinch the edges and then use a fork to tightly seal the edges.
  2. Heat up oil and fry the empanadas until golden brown. Enjoy!
  • Prep Time: 15
  • Cook Time: 20
  • Category: Appetizer

Keywords: emapandas, mexican food, veggie, appetizers