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Black Bean And Corn Wontons

Veggie.Lover's picture
Ingredients
  Canned no salt added black beans 1⁄2 Cup (8 tbs), drained
  No salt added salsa 2 Tablespoon
  Frozen whole kernel corn 1⁄4 Cup (4 tbs), thawed
  Minced green onions 2 1⁄2 Tablespoon
  Ground cumin 1⁄4 Teaspoon
  Wonton skins 20 , thawed (fresh or frozen)
  Diced sweet red pepper 3 1⁄2 Ounce, drained (1/2 of 7-ounce jar)
  Non fat cottage cheese 1⁄2 Cup (8 tbs)
  Light beer 2 1⁄2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Shredded fat free mozzarella cheese 1 Ounce (1/4 cup)
  Grated parmesan cheese 1 Tablespoon
  Water 3 Quart
  Vegetable cooking spray 1
Directions

Combine beans and salsa; mash with a potato masher.
Stir in corn, green onions, and cumin.
Place bean mixture in centers of 10 wonton skins.
Brush edges of wontons with water; top with remaining 10 wontons.
Press edges together to seal, pushing out air.
Trim edges with a fluted pastry wheel.
Cover with a damp towel until ready to cook.
Combine red pepper and next 3 ingredients in container of an electric blender; cover and process until smooth.
Transfer pepper mixture to a saucepan; add cheeses.
Cook, stirring constantly, until cheeses melt.
Remove from heat, and keep warm.
Bring 3 quarts water to a boil in a Dutch oven.
Add filled wontons; return water to a boil.
Reduce heat; simmer 4 to 5 minutes or until tender.
Remove wontons with a slotted spoon; drain well.
Place wontons on a baking sheet coated with cooking spray.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 3 to 4 minutes.
Spoon pepper mixture evenly onto 2 serving plates.
Place 5 wontons on each plate.
Garnish with cilantro sprigs, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Corn
Interest: 
Healthy
Cook Time: 
75 Minutes

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