On medium heat sauté plantains, onions, and garlic in olive oil until plantains are golden brown. Add salt, cumin, and chili powder. Stir well.
Add black beans, tomatoes, and broth. Turn down heat to low and allow to cook for about 10 minutes until all liquid is absorbed and the mixture is soft.
Add red pepper flakes, allspice, and cilantro and cook for an additional 2-3 minutes.
To assemble: On the center of each round place a heaping soup spoon of filling. Fold over and seal edges tightly with the tines of a fork.
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.
If you are going to eat these right away wait about 20 minutes before frying so the edges have time to seal.