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Crispy Caribbean Veggie Wraps
This Crispy Caribbean Veggie Wraps recipe from Taste
of Home Healthy
Recipes and is a healthy favorite for Mary Beth Harris-Murphree of
Tyler, Texas when she’s looking for an easy appetizer for a party or
holiday gathering. |
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Servings: 11 (22 appetizers) |
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I N G R E D I E N T S |
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1 medium sweet potato
1/2 cup canned black beans, rinsed and drained
1/4 cup chopped red onion
2 tablespoons minced fresh cilantro
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 |
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I N S T R U C T I O N S |
Scrub sweet potato and pierce with a fork; place on a microwave-safe
plate. Microwave, uncovered, on high for 12-14 minutes or until tender,
turning once. Cool. Slit potato and scoop pulp into a small bowl. Mash
pulp; stir in the onion, cilantro, lime juice, salt, cumin, jalapeno and
garlic.
Lightly brush water over all four edges of one wonton wrapper.(Keep
wrappers covered with a damp paper towel until ready to use.) Spread 1
tablespoon filling along one edge of wrapper; roll up tightly. Repeat
with remaining wrappers and filling.
Place on a baking sheet coated with cooking spray. Lightly spray wraps
with cooking spray. Bake at 375° for 15 minutes or until golden brown.
Serve warm with salsa. Yield: 22 appetizers.
Editor's Note: This recipe was tested in a 1,100-watt microwave. When
cutting hot peppers, disposable gloves are recommended. Avoid touching
your face. |
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