Crispy Caribbean Veggie Wraps
Categories: Appetizers, Vegetarian
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.
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Holly & Adam
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