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.
  • PrepN/A |
  • TotalN/A |
  • Serves 11 (22 appetizers)


    • 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


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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