Black Bean Empanadas recipes

Ingredients

• 6 cups flour
• 1/4 cup cornstarch
• 2 teaspoons salt
• 1 cup vegetable shortening
• 1 1/4 cups ice water (plus more if needed)
• 2 teaspoons vinegar
• 2 teaspoons vegetable oil
• 1 ripe plantain, peeled and finely diced
• 1 tablespoon olive oil
• 1 yellow onion, finely diced
• 1/2 red bell pepper, finely diced
• 1-2 jalapeños (depending on spice preference), minced (see tip)
• 2 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 2 roma tomatoes, finely diced
• 1 teaspoon maple syrup
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1 cup frozen corn kernels
• 1 bunch chard, stemmed and finely chopped
• 2 teaspoons freshly squeezed lime juice
• 1/4 cup chopped fresh cilantro
• 1/2 cup Daiya Cheddar Style Shreds (optional)
• 1/3 cup vegan margarine, melted, for brushing

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