Sweet Potato and Bean Crescents
1 - med. sweet potato - peeled and cut into small chunks
1/2 - cup black beans - drained
1/2 - cup fresh or canned corn - drained
1/2 - cup vegan cheese - Monterey jack, cheddar, mixed
2 - Tbls canola oil
cumin, chili powder, salt - to taste
1 - 8 oz tin of ready made crescent rolls - (there are some dairy free brands - Pillsbury is one, so this can be vegan)
Boil the sweet potatoes until fork soft drain and set aside, reserve the water. Brown the sweet potatoes in canola oil for 10 -15 minutes on medium high heat turning frequently, add the beans, corn and seasoning with about 1/3 cup of the reserve water, cover and simmer 10 minutes.
Preheat oven to 350 degrees. Separate the crescent rolls. One at a time place pastry between two sheets of wax paper and roll to about 1/8" thickness. Place 2 Tbls of the filling in the center of one crescent and cover with a second crescent, pinch the edges and place in a lightly oiled baking dish. Cover and bake for 20 minutes, remove the lid in the last 5 minutes to brown the tops. Add the cheese and continue to bake until melted.
Serves 2, with a fresh salad or fruit