This season has given me a case of the winter blues… lack of sunlight and lack of warmth. Luckily, flavor isn’t lacking in any department.
Cue the salivating right… now.
I’ll keep this short and cut to the good stuff — the recipe!
HERE IS WHAT YOU’LL NEED:
3/4 cup black beans, drained and rinsed
3/4 cup corn
3 Tbsp green bell pepper, minced
1 Tbsp onion, minced
1 stalk green onion, chopped
1 Tbsp smoked paprika
1 Tbsp chili powder
1/2 Tbsp granulated garlic
Salt and pepper, to taste
2 Tbsp cilantro, chopped
2 Tbsp lemon juice
1 avocado, smashed
16 wonton wrappers
4 Tbsp water
1/2 cup vegetable oil
In a medium saute pan over medium-high heat, cook black beans, corn, pepper, onion, green onion, and spices for 5 minutes; stirring occasionally. Add cilantro and lemon juice, and set aside to cool for 5 minutes.
Lay out wonton wrappers. To each, add about 1/2-1 Tbsp of avocado and vegetable mixture. Brush a little water on the edges and fold into a triangle shape. Pinch to seal tightly. Set aside and repeat with remaining wonton wrappers.
In a large pan, heat oil and reduce to medium+ heat. Add wontons to the pan in batches (try not to overcrowd) and fry for about 1-2 minutes on each side until brown and crispy. Transfer to a cooling rack with a paper towel lined plate underneath.
Serve with a side of salsa, ranch or chipotle mayo.