The Best Vegan Empanada Filling (Allergen-Free)

I spent a whole weekend last summer experimenting with empanada fillings after my neighbor brought over a tray from her grandmother’s recipe. The originals were amazing but loaded with cheese and wheat flour — so I set out to make a version that’s just as crave-worthy without any of the usual allergens. After three batches and a lot of taste-testing, this smoky sweet potato and black bean filling was the clear winner. It’s warm, spiced, slightly sweet, and absolutely packed with flavor. You can stuff it into grain-free wraps, cassava flour tortillas, or even just eat it straight from the bowl with a spoon — no judgment here.

Ingredients

• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon extra virgin olive oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 roasted red pepper (jarred in water, not vinegar), chopped
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon sea salt, plus more to taste
• ¼ teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lime juice

Instructions

1. Cook the sweet potatoes: Bring a medium pot of salted water to a boil. Add the diced sweet potatoes and cook for 8-10 minutes until fork-tender but not mushy. Drain well and set aside.
2. Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the garlic and cook for 30 seconds until fragrant.
3. Add the spices: Stir in the smoked paprika, cumin, and chili powder. Cook for about 1 minute, stirring constantly, until the spices are toasted and deeply aromatic.
4. Combine everything: Add the cooked sweet potatoes, black beans, and chopped roasted red pepper to the skillet. Stir gently to combine without completely mashing the sweet potatoes — you want some chunks for texture.
5. Mash and season: Using the back of a wooden spoon, lightly mash about a third of the mixture to create a cohesive, slightly chunky filling. Season with salt and pepper to taste.
6. Finish: Remove from heat and stir in the fresh cilantro and lime juice. Let the filling cool to room temperature before using as an empanada filling — warm filling will make your dough soggy.

Tips

• Make it ahead: This filling keeps beautifully in the fridge for up to 4 days. It actually gets better as the flavors meld overnight.
• Roasted red peppers: Look for jarred peppers packed in water (not vinegar). If you can only find vinegar-packed, roast your own: Place a whole red bell pepper directly over a gas burner flame (or under the broiler on high, about 4 inches from the heat). Rotate every 2-3 minutes with tongs until the skin is charred and blistered all over, about 8-10 minutes total. Transfer immediately to a bowl, cover tightly with a plate or plastic wrap, and let it steam for 15 minutes — this loosens the skin. Peel off the charred skin with your fingers (don’t rinse under water or you’ll wash away flavor), remove the stem and seeds, and chop.
• For the empanada wrapper: Use a simple cassava flour dough (cassava flour + water + olive oil + salt) for a fully grain-free, allergen-friendly empanada. Roll thin for crispy edges.
• Boost the protein: Add ½ cup of cooked quinoa or hemp seeds for extra protein and a nutty texture.
• Spice it up: Add a finely diced jalapeño with the onion if you like heat, or a pinch of cayenne pepper with the spices.
• Freezer-friendly: Freeze the filling flat in a zip-top bag for up to 3 months. Thaw overnight in the fridge before using.