• 22servings
  • 55minutes
  • 42calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, C, E, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium sweet potato

  2. 1/2 cup canned black beans, rinsed and drained

  3. 1/4 cup chopped red onion

  4. 2 tablespoons minced fresh cilantro

  5. 1 tablespoon lime juice

  6. 1 teaspoon salt

  7. 1 teaspoon ground cumin

  8. 1 teaspoon chopped jalapeno pepper

  9. 1 garlic clove, minced

  10. 22 wonton wrappers

  11. Cooking spray

  12. 1-1/2 cups salsa

Instructions Jump to Ingredients ↑

  1. Crispy Caribbean Veggie Wraps Recipe photo by Taste of Home 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.

  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.

  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. Yield: 22 appetizers.

  4. 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.


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