Preheat your oven to 375°F.

To make the Smoky Sweet Potato Crust:

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.

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.

To make the Mexican Black Bean Corn Filling:

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.

To assemble and bake your Tartas Pastores:

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.