Crispy Caribbean Veggie Wraps

[vegelady]

   11 Servings.  Prep: 40 min. Bake: 15 min.


   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.

   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.

   Nutrition Facts: 2 wraps with about 2 tablespoons salsa equals 80 calories, trace fat (trace saturated fat), 1 mg cholesterol, 482 mg
   sodium, 15 g carbohydrate, 2 g fiber, 2 g protein.
   Diabetic Exchanges: 1 starch.