Need a tasty vegetarian appetizer for an upcoming party or potluck? Look no further! Mexican Wontons to the rescue! This weekend I had some pull double duty for me. Saturday afternoon, I made one batch of the filling then refrigerated half of it. I then whipped up a batch of wontons for a fun filled ladies night I was attending on Saturday night and then another platter for a double-birthday party/get-together on Sunday evening. They're easy to put together, healthy (baked, not fried) and the ingredients aren't expensive.
[*Note try and pop them in the oven right before you plan to serve them, if they sit around too long and get cold they get kind of gummy.]
Mexican Wontons (from Leslie Sarna)
1 package of wonton wrappers
8 oz. black beans, rinsed
8 oz. can or 1 ear corn, cooked and zipped
1 tomato, diced and de-seeded
1/2 medium onion, finely chopped
a handful of cilantro, chopped
a handful Mexican blend cheese, shredded
1/4 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. kosher salt
- Preheat the oven to 400 degrees and grease a cookie sheet with cooking spray.
- Mix all the ingredients (minus the wrappers) in a bowl.
- Place a small amount of mixture on the center of a wrapper. Wet your finger in water and run it along one corner of the wrapper. Fold the corner to the other and press down forming a triangle shape. Pull the two opposite corners together and seal with water. Place on a greased cookie sheet and repeat till the sheet is full.
- Spray the top of the finished wontons with cooking spray and bake for about 15-20 minutes or until they are golden.
- Serve warm with your favorite salsa or dip.