Black bean pot stickers

Yield: 1 Servings

Measure Ingredient
1 can (15-ounce) black beans, drained and mashed
½ cup Chunky salsa, divided
½ teaspoon Ground cumin
½ cup (2 ounces) shredded Monterey Jack cheese
6 \N Egg roll wrappers
2 tablespoons Vegetable oil
⅔ cup Water
1 can (15-ounce) chili without beans
\N \N Sour cream
\N \N Chopped fresh parsley


For some "different" South of the Border-type recipes check out Southern Living Online

Combine beans, 1 tablespoon salsa, cumin, and cheese. Cut egg roll wrappers in half lengthwise. Brush edges with water. Place about 1 tablespoon mixture in center of top third of each egg roll wrapper half; fold top third of wrapper diagonally over filling, and continue folding to enclose filling. Brown pot stickers in hot oil in a large skillet over medium-high heat, turning once. Add ⅔ cup water to skillet. Cook 2½ minutes on each side or until water evaporates. Combine chili and remaining salsa in a small saucepan; cook 5 minutes or until thoroughly heated. Spoon evenly onto individual plates, and top each with 2 pot stickers. Serve with desired toppings. Makes 6 appetizer servings.

Posted to CHILE-HEADS DIGEST V3 #368 by Judy Howle <howle@...> on Jun 27, 1995

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