2 cups Masa harina (nixtamalized corn flour)

1/4 tsp. Salt

2/3 cup Chopped chaya, watercress, or Swiss chard (20g)

1 3/4 cups Warm water

8 oz Vegan cheese, grated (about 2 cups)

1 tsp. Avocado oil (optional)

1 Habanero pepper, whole (18g)

½ White onion, diced (95g)

4 Plum tomatoes, medium, pureed (593g)

1 Garlic clove, minced (4g)

Oil for frying (optional)

In a large bowl combine masa harina and salt. Pour in the water and mix. Stir in chaya and knead for 5 minutes by hand.

Heat oil in a large skillet to medium heat and add the onion and habanero pepper . Stir in garlic. Sauté until tender. Pour in tomato puree and simmer until the sauce has thickened.

Roll dough into balls then flatten them in the tortilla press. Fill with cheese then fold to close and press the edges to seal.

Cook the empanadas on a hot comal or skillet until crisp and brown in some spots. Serve on top of tomato sauce tomato puree and simmer until the sauce has thickened.

Serve the warm empanadas on top of the habanero tomato sauce.

I used Vegan Chao cheese, but you can use your favorite vegan cheese. You can also fill these with sauteed mushrooms, zucchini blossoms, and cheese, or your favorite veggie saute.