Recipe

Crispy Caribbean Wraps Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 2 months ago Filled with a sweet potato mixture, these delicious wraps are great for vegetarians and they’re relatively high in fiber, too; serve with salsa, they’ll disappear from the platter fast. Prep:40m Cook:15m Servings:11	Mountainmam
	sweet potatoes black beans red onions cilantro lime juice wonton wrappers

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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.

Becareful of the peppers. I'd recommend you wear gloves.

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