Spicy Black Bean and Plantain Empanadas with Chimichurri Sauce

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Heat olive oil in a large skillet over medium heat. Add red onion, red bell pepper, and jalapeño (if using) and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.

Add diced plantains, black beans, chili powder, cumin, smoked paprika, salt, and pepper to the skillet. Cook, stirring occasionally, until plantains are slightly softened and heated through, about 5-7 minutes.

Remove from heat and let cool slightly.

On a lightly floured surface, gently roll out each empanada dough disc to slightly enlarge. Place a spoonful of the black bean and plantain mixture in the center of each disc.

Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.

Brush the empanadas with beaten egg wash.

Place empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.

While empanadas are baking, prepare the chimichurri sauce: In a food processor or blender, combine parsley, oregano, red wine vinegar, olive oil, garlic, and red pepper flakes. Pulse until finely chopped but not completely smooth. Season with salt and pepper to taste.

Serve the baked empanadas warm with chimichurri sauce for dipping.