1 tbsp grapeseed oil
1 can black beans, drained, rinsed and gently mashed with potato masher
1 cup crushed tomatoes (I used fresh but canned works well too)
1.5-2 tbsp taco seasoning
Grated cheese (I used a blend of mozzarella and cheddar)
10 puff pastry squares
1 egg, beaten OR melted butter
8 grape tomatoes, chopped
1/2 small mango, chopped
1 avocado, mashed gently with a fork
1/2 tsp chili lime seasoning
Freshly ground pepper
Juice of 1/4 lemon
Parsley or basil or cilantro for garnish
Preheat oven to 400°F.
Heat oil in large frying pan over medium-high heat. Add beans and tomatoes and cook for a 2-3 minutes, add seasoning and continue to cook for another few minutes. Add salt and pepper to taste (**if you use unsalted beans, you will more likely have to add salt)
Use a 3.5-4” round cookie cutter to cut puff pastry squares into circles.
Spoon 1.5 tbsp bean mixture in center of puff pastry rounds and top with some grated cheese. Fold to form hamentaschen.
Brush with egg or melted butter. Top with additional grated cheese.
Bake for about 20 minutes, until puff pastry in nice and golden.
In the meantime, make salsa, by mixing together all ingredients. .
Top hamentaschen with salsa and enjoy!