I found this tasty little recipe on the Dainty Vegetarian blog. These are light and oh so tasty. Betcha can’t eat just one!
Mexican wontons (modified by me to be nondairy; I also left out the onions)
1 package of wonton wrappers
8 ounces black beans, rinsed and drained
8 ounces cooked corn niblets
1 tomato, diced small
a handful of cilantro
1 handful of soy cheddar cheese, shredded
1/4 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon kosher salt
Preheat oven to 400 degrees F, and grease a cookie sheet with cooking spray.
Mix all the ingredients, except the wrappers, in a medium bowl. Lay one wrapper on a cutting board. Place a small amount of mixture on the center of the wrapper. Wet your finger in water and run it along one corner and the adjacent sides of the wrapper. Fold the corner to the other and press down forming a triangle shape. Press the sides together to seal. Place the wonton 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. Makes between 3-4 dozen wontons.
Serve warm with your favorite salsa (I used a fire-roasted salsa from Trader Joe’s – mmmmm!)