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Black Bean & Plantain Empanadas
Heat a frying pan to medium, then add 1/2 cup vegetable broth, onion, garlic, jalapeno pepper, and plantains. Simmer for 5 minutes stirring often, then add spices, tomato, and sugar and stir to combine. Simmer for an additional 5 minutes, then add the cooked black beans, another 1/2 cup vegetable broth, and lime juice and stir again. Allow mixture to cook for 5-7 more minutes until thickened, then. . .
Prep Time: 00:60
Cook Time: 00:30
1 cup vegetable broth, divided
1 medium onion, diced
2 cloves of garlic, minced
2 plantains, sliced and diced
1 jalapeno pepper, seeds removed, diced finely
1/2 tablespoon chili powder
3/4 teaspoon smoked paprika
1 teaspoon ground cumin
1 large tomato, diced
1 teaspoon coconut sugar
15 oz black beans (oil-free refried or cooked and mashed)
1/2 of a lime, juiced
2 tablespoons green onion, diced
1 1/4 cup whole wheat pastry flour
1 tablespoon tapioca starch (or other starch like arrowroot or cornstarch)
1/4 teaspoon baking powder
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1 tablespoon coconut milk
1/2 cup water
1Heat a frying pan to medium, then add 1/2 cup vegetable broth, onion, garlic, jalapeno pepper, and plantains. Simmer for 5 minutes stirring often, then add spices, tomato, and sugar and stir to combine. Simmer for an additional 5 minutes, then add the cooked black beans, another 1/2 cup vegetable broth, and lime juice and stir again. Allow mixture to cook for 5-7 more minutes until thickened, then stir in the green onion. Remove pan from heat and set aside.
2To make the dough, in a bowl combine the dry ingredients. Add coconut milk and stir in until crumbly, then add the water and stir and then knead the dough for 2 minutes being careful to not over-knead the dough. Set dough in a covered bowl and let sit for 10 minutes.
3Preheat oven to 400 degrees.
4Divide the dough into 12-14 balls which when flattened and rolled out measure 5-6 inches in diameter. Roll the balls out into oval shapes then cut them in half. fill each 1/2 oval with bean mixture from the pan. To seal them up, bring the flat sides to meet to make a cone, use a knife to push the filling gently into the pocket and then carefully pull the dough around the rest of the filling to close.
5Set empanadas on a pan lined with a silpat or parchment paper and place in oven. Bake for 12-14 minutes until lightly golden and crispy on the outside.
6Remove from oven and allow to cool on a cooling rack. Serve with salsa, chili sauce, guacamole, or vegan sour cream.
Try adding corn or finely chopped zuchini.
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