| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs, Vegetables | 1 | Servings | ||
INGREDIENTS
| 1 | cn | (15-ounce) black beans, drained and mashed |
| 1/2 | c | Chunky salsa, divided |
| 1/2 | ts | Ground cumin |
| 1/2 | c | (2 ounces) shredded Monterey Jack cheese |
| 6 | Egg roll wrappers | |
| 2 | tb | Vegetable oil |
| 2/3 | c | Water |
| 1 | cn | (15-ounce) chili without beans |
| Sour cream | ||
| Chopped fresh parsley |
INSTRUCTIONS
TOPPINGS For some "different" South of the Border-type recipes check out Southern Living Online http://www.pathfinder.com/@@@RtkWwUANtooCHH5/sl/food/border.html 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 2/3 cup water to skillet. Cook 2 1/2 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 <[email protected]> on Jun 27, 1995
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