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Crispy Caribbean Veggie Wraps

Categories: AppetizersVegetarian
Contributed by: HLLB/Holly

They're fantastic! And, if you're on weight watchers, each one is only half a point! I haven't given these to the kids yet, but if your kids like Mexican food, they should love these and won't even realize they're filled with veggies!

1 medium sweet potato (or 2 small ones)
1/2 cup canned black beans, rinsed and drained
1/4 cup chopped red onion
2 tablespoons minced fresh cilantro (we left this out)
1 tablespoon lime juice
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chopped jalapeno pepper
1 garlic clove, minced
1/4 cup water
22 wonton wrappers
1-1/2 cups salsa (sour cream is great too!)

Clean the sweet potato(es) and pierce with a fork. Microwave uncovered for 12 to 14 minutes, turn as necessary. Allow to cool, then slit potatoes and scoop out the pulp into a bowl. Mash the sweet potato and then stir in the black beans, onion, lime juice, salt, cumin, jalapeno, and garlic (and cilantro if desired).

Brush water over the edges of a wonton wrapper (the small ones, not the large egg roll wrappers). Spread 1 tablespoon of filling along one edge of the wrapper and then roll up, leaving ends open. Repeat with remaining wrappers.

Spray a baking sheet with Pam cooking spray and arrange wraps. Lightly spray them with cooking spray then bake at 375 degrees. Start with 15 minutes, although it took us around 25 minutes to get them nicely browned and crispy. Serve with salsa and/or sour cream.

Holly & Adam