Great flavors in these spicy black bean and plantain empanadas and easy to make. These come together quickly with empanada discs or dicos with a quick fry and you are done. I usually make a big batch to freeze and bring them out to thaw and they are ready for a nice vegetarian dinner with some greens on the side. Everyone love an easy weeknight meal!
At this point you can freeze them making sure you place parchment or wax paper between them if you are stacking them. Thaw them completely before frying and remove any excess condensation of water droplets.