Mexican Potstickers

Appetizer

Mexican Potstickers

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    dozen


Ingredients

  • 2

    cans black beans, rinsed

  • 1

    cup frozen corn

  • 2

    jalapeno chiles - seeded and finely chopped

  • ¾

    cup finely chopped seeded tomatoes

  • ¾

    cup finely chopped red onion

  • ½

    cup chopped cilantro

  • ¼

    cup sour cream

  • 1

    tbsp. hot sauce

  • 2

    tsp. salt

  • 60

    wonton wrappers

Directions

Line 2 baking sheets with parchment paper. In large bowl combine beans, corn, jalapenos, tomato, onion, cilantro, sour cream, hot sauce and salt. Mix well, breaking up the beans with the back of a fork. Fill a small bowl with water. Working with 8 wrappers at a time, place a heaping tsp of the filling into the center of each. Moisten the outside rim of wrapper with water. Fold the edges to form a triangle, then press to seal. Transfer the potstickers to prepared baking sheet. Repeat with the remaining wrappers. In a large skillet, heat 1 tbsp oil. Cook potstickers (do not over fill skillet) until golden brown. Transfer to paper towel to drain.


Nutrition

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