Acorn Squash And Black Bean Empanadas


2 cups All-purpose flour
1/4 cup Cornmeal
2 tablespoons Sugar
1 teaspoon Salt
1/2 teaspoon Baking powder
1/2 cup Cold non-hydrogenated vegan shortening
1/2-3/4 cup Very cold water
2 teaspoons Apple cider vinegar
1 Acorn squash (about 1 ½ pounds)
2 tablespoons Olive oil
1 Average-size red onion, sliced into 1-inch pieces
2 Jalapeños sliced thinly (seeds removed if you don’t want these hot)
2 teaspoons Coriander seeds, smashed
2 Gloves garlic, minced
1 teaspoon Ground cumin
1/2 teaspoon Salt
about 2 tablespoons Water
1 cup Cooked black beans, drained and rinsed
2 tablespoons Fresh lime or lemon juice
2 teaspoons Pure maple syrup


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