Black bean pot stickers
1 Servings
Ingredients
| Quantity | 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 | Egg roll wrappers | |
| 2 | tablespoons | Vegetable oil |
| ⅔ | cup | Water |
| 1 | can | (15-ounce) chili without beans |
| Sour cream | ||
| Chopped fresh parsley | ||
Directions
TOPPINGS
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