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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Similar to several other Chinese'Mexican fusion won ton recipes here, but sans meat. I invented these using on hand ingredients when I needed a quick appetizer to take to a party...they were a big hit! This makes a lot, but they freeze beautifully (before cooking). Don't omit the ripe avocado-it really binds the filling together and adds a rich nutty flavor that balances the hot spices. Ingredients:
1 medium yellow onion, diced |
2 garlic cloves, minced |
1 tablespoon olive oil |
1 (15 ounce) can pinto beans, rinsed and drained |
1 (15 ounce) can black beans, rinsed and drained |
1 (15 ounce) can diced tomatoes, drained |
1 (15 ounce) can corn, drained |
2 jalapeno peppers, seeded and finely chopped |
1 (1 1/4 ounce) package taco seasoning, hot and spicy |
2 teaspoons cumin |
1 large ripe avocado |
2 cups monterey jack cheese, shredded |
1 (12 ounce) package round won ton dumpling wraps |
oil (for deep frying) |
Directions:
1. Heat oil in large skillet and saute' onion until soft; add garlic and cook another minute. Let cool a bit.
2. Add all drained vegetables and seasonings, mix well. Mash avocado and toss until incorporated into mixture. Add cheese, mix well.
3. Spoon small amounts of mix onto each won ton wrap, moistening edges with water to seal well. Place on cookie sheet and put in freezer for 30 minutes to one hour to harden slightly.
4. Heat oil on fryer or large skillet, and fry wontons a few at a time until golden and crisp. Drain on paper towels, and serve with your favorite salsa.
5. These freeze well, and after cooking stay crisp if placed in a warm oven (about 200 degrees).
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