These sweet potato and black bean samosas are crisp on the outside, soft and savory inside, and surprisingly simple to make. Instead of a traditional pastry shell, rice paper is used to create a light, delicate wrapper that turns beautifully crisp in the oven.

The filling combines creamy sweet potato with black beans, vegetables, herbs, and a little nutritional yeast for depth. They make a lovely lunch, dinner, or snack, especially alongside a fresh salad or a simple dipping sauce.

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Sweet Potato & Black Bean Rice Paper Samosas

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⏱️ Time & Prep

Prep time: 15 minutes

Bake time: 25–40 minutes

Cooling time: 10 minutes

Total time: 50–65 minutes

Yield: 8 servings

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Ingredients

• 2 medium sweet potatoes, about 400 g, peeled and cubed
• 1 cup cooked black beans, about 170 g, drained and rinsed
• 1½ cups finely chopped vegetables
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp dried herbs
• ½ tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• 8 rice paper sheets
• ½ cup water, for softening the rice paper

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Instructions

1. Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
2. Cook the sweet potatoes until completely tender. Drain well and mash with a fork, leaving a little texture rather than making them completely smooth.
3. Prepare the vegetables by finely chopping them. Cook them briefly in a non-stick pan with a splash of water until softened.
4. Add the black beans to the sweet potato and lightly mash some of them with a fork. Leave some beans whole for texture.
5. Add the cooked vegetables, nutritional yeast, lemon juice, dried herbs, cumin, salt, and black pepper. Mix until evenly combined.
6. Fill a shallow dish with warm water. Dip one rice paper sheet into the water for a few seconds, just until it becomes flexible. Do not soak it for too long, as it will continue to soften while you work with it.
7. Place the softened rice paper on a clean surface. Spoon about 2–3 tbsp of filling onto one side and fold the rice paper over the filling, then fold in the sides and continue rolling into a compact samosa shape.
8. Repeat with the remaining rice paper sheets and filling. Place the samosas on the prepared tray with a little space between them.
9. Bake for 25–30 minutes, turning carefully halfway through, until the rice paper is crisp and lightly golden.
10. Let the samosas cool for 5 minutes before serving. The wrapper will become slightly firmer as it cools.

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Notes & Variations

• For extra crispiness: Make sure the filling is not watery and leave a little space between the samosas on the tray.

• For a smoother filling: Mash the black beans more thoroughly together with the sweet potato.

• For more texture: Keep most of the black beans whole and add finely diced vegetables such as bell pepper, zucchini, or spinach.

• Rice paper: Different brands soften at different speeds, so use the shortest soaking time that makes the sheet flexible enough to fold.

• For more spice: Add a pinch of chili flakes, smoked paprika, or curry powder to the filling.

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Nutrition (per serving)

Nutrient	Per Serving
Calories	~125 kcal
Protein	5 g
Carbs	15 g
Fiber	4 g
Fat	1 g

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