A few weeks ago I bought these wonton wrappers, knowing I would make something new, but not sure exactly what at the time. So on the evening of Easter Sunday, we had eaten a rich lunch and needed something light to munch on. I rummaged through the fridge and found, waiting in the crisper drawer…the wonton wrappers. And magic happened. A little here, a little there-and behold… Black Bean and Mushroom Wontons!:) oh and did I mention these are baked and not fried? Even better!
I used Nasoya wonton wraps
Black Bean and Mushroom Wontons. Yields: 24 Prep Time: 25 minutes
I can or 2 cups of cooked black beans
10-12 oz. of sliced baby Bella mushrooms(although I think any will work)
3 green onions
3-4 tablespoons of pico de gallo salsa
1/2 cup of Trader Joes Freshly Shaved Parmesan, Romano, Asiago blend( you know I love that stuff!)
1/2 cup of chopped fresh cilantro
Salt and pepper to taste
2 cups of baby greens(optional)
2 tablespoons of Trader Joes Mustard Garlic Aioli Sauce( optional, but oh so good!!)
1 cup of pico de gallo salsa for dipping
Preheat oven to 350
Sauté mushrooms and onions on medium heat, in a non stick pan with a little cooking spray of your choice. Cook until mushrooms and onions are soft. Add in chopped cilantro and black beans. Cook til warm. Season with salt, pepper, and galic powder to taste. Spoon in salsa and cheese and stir until cheese is melted. Remove from heat and set aside.
Line a large baking sheet with foil and lightly spray with cooking oil. Lay out 24 wrappers side by side( I did this on a cutting board and transferred them to the baking sheet after I wrapped them) and set aside the other 24 wrappers. Fill a small bowl with water for sealing the wrappers-you can use a pastry brush or your fingers. Spoon a tablespoon of the mushroom mixture onto each wrapper.
Now you're ready to use those other 24 wrappers( oh and these work much better with two wrappers to make a single wonton if you are thinking of using just one. The filling is moist and oozed out when I attempted just one). If you want to use the garlic aioli, spread a nickel sized dollop onto an unused wrapper and lay over top of the mushroom wrapper. Seal the edges with water, then lift and squeeze two tips together to form a peak.
FYI: I loved the aioli on the wontons but it does have a strong flavor. My hubby wanted some with and some without because he enjoyed the rich taste of the mushrooms and beans alone.
Place in the oven and cook until tips are browned-about 7 minutes
These are delightful served on a bed of fresh baby greens with more of that delish pico de gallo! Enjoy!