1 tablespoon olive oil
2 onions (1 cup), diced
1 jalapeno pepper, minced
6 cloves garlic, pressed or minced
1 cup vegetable broth
2 small sweet potatoes (2 cups), diced
2 cups frozen spinach
1 (15 ounce) can black beans, drained
1 teaspoon ground cumin
1 lime (2 tablespoons), juiced
dash ground black pepper
1/2 cup nutritional yeast flakes
hot sauce (I use Sriracha), to taste, optional
1/2 cup cilantro, chopped
1/2 pound round puff pastry (you could use phyllo dough)
1. Heat a pot with a lid over medium high heat. Add olive oil and diced onions. Cook until lightly brown. Add garlic and jalapeño. Saute for another minute.
2. Add vegetable broth and sweet potatoes. Cook with the lid on, until sweet potatoes are slightly softened. Then add the spinach and cook with the lid off until the spinach is no longer frozen.
3. Preheat the oven to 400 degrees F. Add black beans to the mixture, along with the cumin, lime juice, black pepper, nutritional yeast, and hot sauce to taste. Let the extra liquid cook off. Stir in cilantro.
4. Pour the mixture into a pie dish and lay the puff pastry on top. Bake for about 15 minutes, or until the top is golden brown.
Source of recipe: I was trying to figure out what to make with my puff pastry, sweet potatoes, and black beans. I combined some of the ingredients in the Grilled Yuca Tortillas variations in Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero and turned them into a puff pastry pie without using the yucca.