Crispy Caribbean Veggie Wraps Recipe

Ingredients

• 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

Directions

• 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 beans, 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.

Crispy Caribbean Veggie Wraps published in Light & Tasty October/November 2006, p51