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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