Step 1

Preheat your oven to 375°F.

Step 2

To make the Smoky Sweet Potato Crust:

Step 3

Place the sweet potatoes in a small pot. Cover with water. Place a lid on the pot, bring to a boil, and reduce to a simmer. Simmer until the potatoes are tender.

Step 4

When the sweet potatoes are tender, drain them well, shaking off any excess water. Return the potatoes to the small pot. Add the ground chipotle and use a potato masher to mash. Add enough almond milk to reach a creamy constancy. You want something a little thicker than mashed potatoes. Taste and adjust seasoning with salt. Set aside until ready to assemble pies.

Step 5

To make the Mexican Black Bean Corn Filling:

Step 6

While the sweet potatoes are boiling, make the filling for your Tartas Pastores. Heat a medium sauté pan over medium-high heat. Add the bell pepper and onion. Sauté until they start to brown, 5 to 7 minutes. Add the garlic, paprika, cumin, and coriander. Sauté 1 minute, until aromatic. Add the tomato paste and cook 1-2 minutes, just until the tomato paste darkens to a brick red color. Add the water. Use a wooden spoon to scrape up any bits from the bottom of the pan. Add the black beans and corn. Stir well to combine. Taste to adjust seasoning.

Step 7

To assemble and bake your Tartas Pastores:

Step 8

Evenly divide the Mexican Black Bean Corn Filling among 4 individual pie tins. Top each pie with ¼ of the Smoky Sweet Potato Crust topping. You don’t want to overfill your pies, so you may have extras of the filling and/or crust. Place the pie tins on a baking sheet. Bake at 375F for 30 minutes, until golden brown on top. Let cool 5 minutes before serving.