Recipe

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

• 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.