📖 Instructions

1. Begin by prepping the sweet potato. Peel the sweet potato and cut it into small, uniform cubes. This ensures even cooking. I like to use a vibrant orange sweet potato for a touch of sweetness and color, but the white ones work just fine too!
2. Next, in a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Throw in the minced garlic and cook for another minute until fragrant. Oh, the smell of garlic sizzling in olive oil is just heavenly, isn't it?
3. Add the diced sweet potato to the skillet and cook for about 8-10 minutes, stirring occasionally, until they start to soften. You want them tender, but not mushy. A little bit of bite is perfect.
4. Now, stir in the drained and rinsed black beans, corn, diced red bell pepper, and your favorite salsa. Season with chili powder, cumin, smoked paprika, salt, and pepper. Simmer for another 5-7 minutes, allowing all the flavors to meld together beautifully. I like to use a smoky chipotle salsa for an extra kick!
5. Remove the skillet from the heat and let the mixture cool slightly. Meanwhile, if you’re feeling fancy and want a smoother filling, you can pulse about half of the mixture in a food processor until it's slightly mashed. This is totally optional, but it adds a nice creamy texture.
6. Preheat your oven to 375°F (190°C) if you plan to bake the empanadas. If you're frying them, heat about 1 inch of vegetable oil in a deep skillet or pot to 350°F (175°C). I always have my trusty thermometer nearby to make sure the oil is at the right temperature. Safety first, always!
7. On a lightly floured surface, roll out the empanada dough to about 1/8 inch thickness. Use a cookie cutter or a bowl to cut out circles, about 4-5 inches in diameter. I love using a scalloped-edge cookie cutter for a pretty touch.
8. Place a spoonful of the sweet potato and black bean filling in the center of each dough circle. Don't overfill them, or they'll be harder to seal and might burst open during cooking.
9. Fold the dough over to form a half-moon shape. Press the edges firmly to seal. For extra security, use a fork to crimp the edges all around. This not only looks pretty but also ensures they stay sealed.
10. If baking, place the empanadas on a baking sheet lined with parchment paper. Brush the tops with a beaten egg or milk for a golden-brown finish. Bake for 20-25 minutes, or until golden brown and crispy.
11. If frying, carefully lower the empanadas into the hot oil, a few at a time, making sure not to overcrowd the skillet. Fry for about 2-3 minutes per side, or until golden brown and crispy. Remove them with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
12. Let the empanadas cool slightly before serving. They're delicious on their own, but you can also serve them with a dollop of sour cream, guacamole, or your favorite salsa. I personally love them with a squeeze of lime juice!