- 2 tablespoons butter or oil
- 2 bananas, sliced in rounds
- ¼ cup diced onion
- One 15-ounce can black beans, drained
- ½ teaspoon kosher salt
- One 16-ounce package frozen puff pastry, 2 sheets (see note )
- 1 cup shredded Monterey Jack or mild Cheddar cheese
- Egg wash: 1 egg beaten with 1 tablespoon water
- Heat the butter in a medium sauté pan over high heat. Add the bananas and sauté until golden. Remove the bananas to a bowl.
- Add the onion to the sauté pan and cook for 3 to 5 minutes, until clear and softened. Add to the bananas.
- Add the beans to the bowl. Using the back of a fork or potato masher, mash the bean mixture to a coarse paste; season with the salt and cool.
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or spray it with cooking spray.
- Unfold each puff pastry sheet on a lightly floured cutting board. Cut each piece into 9 equal squares. Place 1 heaping tablespoon of cheese in the center of each square. Place 1 tablespoon of filling on top of the cheese.
- Fold 1 corner of the dough over the filling to the opposite corner, forming a triangle. Using a fork, seal the edges of the dough. Arrange the triangles on a rimmed baking sheet; brush with the egg wash. Bake the triangles for about 20 minutes, until golden brown and puffed.
- Variation
- See what you have on hand. Try pinto beans and corn, or cooked crumbled bacon and a dot of peanut butter.