Categories: Appetizers, Tex-Mex

Ingredients

• 2 tablespoons vegetable oil
• 3/4 cup chopped onion
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup canned solid-pack pumpkin
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (to taste)
• salt
• 1 (17 1/3 ounce) package frozen puff pastry, thawed (2 sheets)
• 1 cup grated monterey jack cheese
• 1 large egg, beaten (for glaze)

Directions

1. Heat oil in a skillet over high heat; add in onion; stir/saute 3 minutes.

2. Add in beans, pumpkin, cilantro, cumin, and cayenne; cook about 3 minutes, until mixture is warmed through; remove from heat.

3. Using the back of a fork, mash bean filling to coarse paste; season with salt; cool.

4. Preheat oven to 425°.

5. Roll out each puff pastry sheet on a lightly floured surface to a 14-inch square.

6. Cut each into 9 squares; place 1 heaping tablespoons bean filling in center of each square.

7. Sprinkle each mound of filling with cheese.

8. Brush edges of squares with egg glaze; fold 1 corner over filling to opposite corner, forming a triangle; using fork, seal crust edges.

9. Arrange pastries on rimmed baking sheet; brush with egg glaze.

10. Bake about 15 minutes, until golden brown; serve warm.

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