Crispy Caribbean Veggie Wraps
Light & Tasty
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“Filled with a sweet potato mixture, these delicious wraps are great for vegetarians and they’re relatively high in fiber, too,” raves Mary Beth Harris-Murphree of Tyler, Texas. Served with salsa, they’re sure to disappear from appetizer trays fast.
SERVINGS: 11
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 40 min. Bake: 15 min.
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.