Crispy Caribbean Veggie Wraps
TOTAL TIME: Prep: 40 min. Bake: 15 min.
YIELD: 22 appetizers.
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.
Ingredients
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1 medium sweet potato
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1/2 cup canned black beans, rinsed and drained
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1/4 cup chopped red onion
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2 tablespoons minced fresh cilantro
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1 tablespoon lime juice
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1 teaspoon salt
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1 teaspoon ground cumin
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1 teaspoon chopped jalapeno pepper
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1 garlic clove, minced
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22 wonton wrappers
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Cooking spray
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1-1/2 cups salsa
Directions
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1.
Scrub and pierce sweet potato; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once. When cool enough to handle, cut the potato in half. Scoop out the pulp discarding shell; place pulp in a small bowl and mash. Stir in the beans, onion, cilantro, lime juice, salt, cumin, jalapeno and garlic.
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2.
Lightly brush water over all four edges of one wonton wrapper. (Keep remaining 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.
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3.
Place seam side down on a baking sheet coated with cooking spray. Lightly spritz wraps with cooking spray. Bake at 375° for 15 minutes or until golden brown. Serve warm with salsa.
Nutrition Facts
1 each: 42 calories, 0 fat (0 saturated fat), 1mg cholesterol, 230mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.
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