Sweet Potato & Black Bean Pizza Pockets Recipe – Easy 15-Minute Bake

Last Updated on 2 months by Neha Deshmukh

Sweet Potato & Black Bean Pizza Pockets Recipe – Easy 15-Minute Bake

Hey everyone! I’m so excited to share this recipe with you – it’s become a total weeknight lifesaver in my kitchen. These Sweet Potato & Black Bean Pizza Pockets are seriously delicious, surprisingly easy, and ready in under 30 minutes. Honestly, sometimes I just need a quick, comforting meal, and these always hit the spot. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average pizza pockets! The combination of sweet potato, black beans, and a little kick from the salsa is just fantastic. They’re perfect for a quick lunch, a fun dinner, or even a tasty snack. Plus, they’re a great way to sneak in some extra veggies. And did I mention they’re ready in 15 minutes? Winning!

Ingredients

Here’s what you’ll need to make these yummy pockets:

• 16 oz pizza dough (about 450g)
• 2-3 tablespoons Pace?? Salsa Verde
• 2-3 tablespoons Pace?? Picante Sauce
• 3-4 oz fresh mozzarella cheese (about 85-115g), shredded
• ½ cup diced sweet potato (about 75g)
• ¼ cup black beans (about 40g), rinsed and drained
• 1 tablespoon chopped red pepper (about 7g)
• 1 tablespoon chopped red onion (about 7g)
• ¼ teaspoon smoked paprika
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• ¼ teaspoon Italian seasoning
• 1.5 tablespoons chopped cilantro (about 7g)
• 1 teaspoon lime juice

Ingredient Notes

Let’s talk ingredients for a sec!

• Smoked Paprika: Don’t skip this! It adds such a lovely smoky depth to the filling. It’s a game changer, trust me.
• Pre-made Pizza Dough: I always use store-bought dough to save time. It makes this recipe so much easier. You can find it in the refrigerated section of most grocery stores.
• Pace?? Salsa Verde/Picante Sauce: These salsas bring a fantastic flavor profile – a little tangy, a little spicy, and totally addictive. I love the combination of the two, but feel free to experiment with your favorites! The Picante sauce adds a nice heat, so adjust to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 425°F (220°C).
2. In a bowl, combine the diced sweet potatoes, black beans, red pepper, red onion, and cilantro.
3. Add the smoked paprika, black pepper, salt, Italian seasoning, and lime juice to the bowl. Mix everything together really well.
4. Roll out the pizza dough and cut it into 9 equal rectangles.
5. Brush each rectangle lightly with olive oil. Then, spread about 1-1.5 teaspoons of Pace?? sauce on half of each rectangle.
6. Top the sauce with about 1 tablespoon of the sweet potato and black bean filling, and sprinkle with mozzarella cheese. Don’t overfill them, or they might burst!
7. Fold the dough over the filling, and seal the edges tightly with a fork. Cut a small slit on the top of each pocket to let steam escape.
8. Bake for 15 minutes, or until the pizza pockets are golden brown and bubbly.
9. Serve warm immediately and enjoy!

Expert Tips

• Don’t overcrowd the baking sheet. Give the pockets a little space so they can bake evenly.
• For extra crispy pockets, brush the tops with a little olive oil before baking.
• If your dough is sticking, lightly flour your work surface.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use your favorite vegan mozzarella cheese substitute. There are some really good ones out there now! My friend Sarah swears by the Miyoko’s Kitchen brand.
• Gluten-Free Adaptation: Simply use gluten-free pizza dough. It’s readily available in most supermarkets.
• Spice Level: Adjust the amount of Picante Sauce to control the heat. My husband loves it extra spicy, so I usually add a little more for him.
• Quick Weeknight Meal: Use pre-cut vegetables to save even more time. I often grab a bag of pre-diced sweet potatoes when I’m short on time.

Serving Suggestions

These pizza pockets are great on their own, but they’re even better with a side salad or a dollop of sour cream or guacamole. A simple green salad with a light vinaigrette is my go-to.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

• Can I make these ahead of time? You can assemble the pizza pockets ahead of time and store them in the refrigerator for up to 24 hours before baking.
• What’s the best way to reheat leftover pizza pockets? I recommend reheating them in the oven at 350°F (175°C) for about 5-10 minutes, or until heated through.
• Can I use a different type of salsa? Absolutely! Feel free to use your favorite salsa. Just keep in mind that the flavor will change depending on the salsa you choose.
• What can I substitute for sweet potato? Butternut squash or pumpkin would be delicious substitutes for sweet potato.
• Are these freezer-friendly? Yes! You can freeze the assembled, unbaked pizza pockets for up to 2 months. Bake them straight from frozen, adding a few extra minutes to the baking time.