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Ingredientes
- 1 can (15-oz) black beans, liquid removed and mashed
- 1/2 c. Chunky salsa, divided
- 1/2 tsp Grnd cumin
- 1/2 c. (2 ounces) shredded Monterey Jack cheese
- 6 x Egg roll wrappers
- 2 Tbsp. Vegetable oil
- 2/3 c. Water
- 1 can (15-oz) chili without beans Lowfat sour cream Minced fresh parsley
Direcciones
- For some "different" South of the Border-type recipes check out Southern
- Combine beans, 1 Tbsp. salsa, cumin, and cheese. Cut egg roll wrappers in half lengthwise. Brush edges with water. Place about 1 Tbsp. mix 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 warm oil in a large skillet over medium-high heat, turning once. Add in 2/3 c. water to skillet. Cook 2 1/2 min on each side or possibly till water evaporates. Combine chili and remaining salsa in a small saucepan; cook 5 min or possibly till thoroughly heated. Spoon proportionately onto individual plates, and top each with 2 pot stickers. Serve with desired toppings.
- Makes 6 appetizer servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 553g | |
| Calories 1057 | |
| Calories from Fat 425 | 40% |
| Total Fat 47.72g | 60% |
| Saturated Fat 13.39g | 54% |
| Trans Fat 0.7g | |
| Cholesterol 68mg | 23% |
| Sodium 1919mg | 80% |
| Potassium 542mg | 15% |
| Total Carbs 120.3g | 32% |
| Dietary Fiber 5.2g | 17% |
| Sugars 0.31g | 0% |
| Protein 34.66g | 55% |
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