Acorn Squash and Black Bean Empanadas
Ingredients
- 2 cups all-purpose flour
- 1/4 cup cornmeal
- 2 tbs sugar
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 cup cold nonhydrogenated vegan shortning
- 1/2-3/4 cup water
- 2 tsp apple cider vinegar
- 1 acorn squash
- 2 tbs olive oil
- 1 each red onion
- 2 jalapenos
- 2 cloves garlic
- 1 tsp ground cumin
- 2 tsp coriander seeds
- 1/2 tsp salt
- About 2 tbs water
- 1 cup cooked black beans
- 2 tbs fresh lime or lemon juice
- 2 tsp pure maple syrup
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