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Sweet Potato, Spinach, and Black Bean Pie

What you need: 

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)

What you do: 

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.
Enjoy!
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.

Preparation Time: 
15 minutes, Cooking time: 30 minutes
Cooking Time: 
30 minutes
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

Such an amazing recipe!

my mother hates spinach and sweet potatoes and my father has a hard time believing that a meal can be meatless (let alone vegan) and they both asked me to start making this on a regular basis. 

I used more black pepper and jalepenos than indicated and if is VERY spicy. Didn't even need the hot sauce. 

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;)b

Just made this for my family. A definite "make-again". I didn't add any sriracha, because I didn't think my 7-year old would like it too much. I think that is an important step. The dish is good without it, but I am betting it would be great with it!

I think in step 1- a teaspoon of sea salt needs to be added to the onions. The flavors were missing a brighter taste that a little salt could have brought to this dish.

And thawing/draining the spinach first is great advice! It takes a while to cook off those juices if you don't.

Totally loved it, and I will be making it again!

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Change in step 2: It's best if you just thaw and drain the spinach before adding it so that you don't have to worry about ending up with a runny mixture.

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