You can thoroughly change the sort of veggies I included – when I make this dish again I am going to add jalapenos to give it an additional kick! I figure formula would go flawlessly with that avocado plunging sauce that I made.
I adored the reality I had the option to utilize such a large number of fixings that I previously had in my pantry ( corn, dark beans, pepper, stew powder, salt and cumin)
The one thing not in the image for reasons unknown ( DAD – who set up the image) is my red ringer pepper — I think chime peppers may be one of my preferred fixings ever!!! It is something I ate a huge amount of as a child. Here is my father holding up the blend of the considerable number of veggies — prepared to be place in the wontons
- ¼ Cup of Onion Chopped
- ¼ cup of black beans
- ¼ cup of corn
- 1 clove of garlic, minced well
- wonton wrappers
- Mexican Cheese
- Oil
- ½ Cup of Red Pepper Chopped
- pinch of cumin
- ¼ tsp of pepper
- ¼ tsp of salt
- ½ tsp of chili powder
- Garnish - Cilantro
- Heat the oil in a large skillet
- Mix all the ingredients except the garnish in a bowl
- Place 2 teaspoons of mixture in the middle of each wrapper add a pinch of cheese and fold wrapper in half so it creates a triangle. Run your finger along the edges with a little water to secure the edges. Frying - Heat 1 inch of oil to 350 - cook for a couple minutes till golden brown - place on paper towel to get rid of extra oil
- Baking - Preheat to 375 and Brush a little oil on top and place on cookie sheet lined with parchment paper
- Bake for about 15 minutes or till wrappers brown
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