Allow puff pastry to thaw on counter for 30-40 minutes until it unrolls without breaking

Coat the bottom of a medium skillet with 1 tablespoon of oil and place it over medium heat.

Once the oil is hot, add hashbrowns and cook on low-medium until golden brown and remove from stove.

Crumble the hasbrowns into a bowl and set aside.

Place 1 tbs of oil on low-medium heat, add onions, cooking until light golden brown . Make sure to not burn them

Add cumin, paprika, and cinnamon. Stir everything and cook the mixture for about 1 minute

Bring the liquid to a boil, lower the heat, and let it simmer for about 3-4 minutes, stirring often until the beans have softened enough where they begin to get lightly mashed up. At this point, the sauce should have a thick consistency and remove from stove.

Stir in the hasbrowns and salt and allow to fully cool down.

Roll each puff pastry sheets on the counter, into a 9X14 square

Cut 6-inch circles out of the dough

Add about 2 tbs of the mixture to the middle of each circle

Fold the circle dough in half and pinch the edges tightly to seal. It may be easier to wet your fingers with water. Take a fork and seal around the outer edge.

Once cooled drizzle with crema sauce - eliminate if vegan

Serve with hot sauce if you'd like them spicier