South Western Sopaipillas

Ingredients

• 3 cups all-purpose flour, plus more for work surface
• 1 tablespoon baking powder
• 1 teaspoon salt, plus 1 teaspoon
• 1/4 cup shortening
• 1 to 1 1/4 cups water, room temperature
• 4 cups canola oil
• 1 teaspoon ancho chili powder
• 1/2 teaspoon black pepper
• 1 (15-ounce) can black beans, drained and rinsed
• 2 Roma tomatoes, seeded and diced
• 1 (4-ounce) can roasted green chiles (recommended: Hatch)
• 1 clove garlic, chopped
• 1 avocado, halved, pitted and flesh diced
• 1 lime, juiced
• 1 1/2 teaspoons ancho chili powder
• 3 ounces crumbled queso fresco, about 1/2 cup
• 2 tablespoons canola oil
• Pinch salt and fresh ground black pepper
• 3 tablespoons chopped cilantro leaves

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