Potato, Black Bean and Corn Wonton Tacos
1. Preheat oven to 400°. Line rimmed baking pan with foil; spray with cooking spray. In large nonstick skillet, heat oil over medium-high heat. Add potatoes and seasoning; cover, cook and stir 10 minutes or until potatoes are tender. Remove from heat; stir in tomato, beans, corn and salt to taste. Makes about 2 cups.
2. Place wrappers on work surface with 1 corner of each facing you; place about 2 tablespoons potato mixture in center of each wrapper. Brush top corner with water; bring bottom corner and top corner up over filling and press firmly to seal. Place tacos on prepared pan; spray with cooking spray. .
3. Bake tacos 20 minutes or until golden brown and crisp; serve sprinkled with onions along with salsa, yogurt and limes, if desired.
- 9 g Fat
- 1 g saturated Fat
- 5 mg Cholesterol
- 529 mg sodium
- 43 g Carbohydrates
- 4 g Fiber
- 5 g sugars
- 11 g Protein
Directions
1. Preheat oven to 400°. Line rimmed baking pan with foil; spray with cooking spray. In large nonstick skillet, heat oil over medium-high heat. Add potatoes and seasoning; cover, cook and stir 10 minutes or until potatoes are tender. Remove from heat; stir in tomato, beans, corn and salt to taste. Makes about 2 cups.
2. Place wrappers on work surface with 1 corner of each facing you; place about 2 tablespoons potato mixture in center of each wrapper. Brush top corner with water; bring bottom corner and top corner up over filling and press firmly to seal. Place tacos on prepared pan; spray with cooking spray. .
3. Bake tacos 20 minutes or until golden brown and crisp; serve sprinkled with onions along with salsa, yogurt and limes, if desired.
