Saturday, March 26, 2011
Crispy Caribbean Veggie Wraps
These are so low-fat and DELICIOUS. I seriously cannot stop eating these when I make them. This is from the Taste of Home's Light & Tasty October/November 2006 cookbook.
Makes 40 small wraps (appetizer size)
*1/2 cup red onion, finely chopped
*2 teaspoons jalapeno pepper, seeded, finely chopped
*2 sweet potatoes
*1 cup canned black beans, rinsed and drained
*2 Tablespoons lime juice
*2 teaspoons salt
*2 teaspoons ground cumin
*2 garlic cloves, pressed or minced
*1/2 cup water
*40 wonton wrappers
*2 cups salsa
Preheat oven to 375 with a baking sheet in the oven so that the baking sheet is hot when you put the wraps on it later.
Saute red onion and jalapeno in a small skillet with cooking spray until tender. Set aside.
Scrub the sweet potatoes and pierce with a fork. Put on a microwave-safe plate and microwave, uncovered, on high for 12 minutes or until tender, turning once. Be careful not to overcook because it will get hard. Cool. Split potatoes in half and scoop pulp into a medium bowl. Mash pulp.
Stir in black beans, red onion, jalapeno, lime juice, salt, and cumin.
Put water in a small bowl. Lightly brush water over all four edges of one wonton wrapper. (Keep the other wrappers covered with a damp paper towel until ready to use.) Spread 1 Tablespoon of sweet potato filling along the edge of one wrapper. Roll up tightly.
Spray hot baking dish with cooking spray. Place filled wonton on the hot baking sheet. Repeat with the remaining wrappers and filling. Spray wraps with cooking spray. Turn wraps and spray the undersides.
Bake at 375 for 15 minutes or until golden brown. Serve with salsa for dipping.