Sweet Potato Black Bean Rolls

Oh yes, these are terrific, amazing, and I’ve already made these twice. It’s a blend of sweet, spice, and everything nice. I got the idea from Taste of Home. I would recommend doubling this recipe.

Ingreds:

1 medium sweet potato
1/2 cup canned black beans, rinsed and drained
1/4 cup chopped red onion
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 teaspoon salt
1 teaspoon ground cumin
1 garlic clove, minced
wonton wrappers or egg roll wrappers (I ended up using egg roll wrappers to make them bigger.)
Cooking spray
Salsa for dipping

Wash and scrub the sweet potato. (I doubled the recipe, hence the 2 potatoes.) Poke some holes in it. Microwave for 12 minutes, and turn it halfway. They’ll be nice and tender. Let them cool.

Grab the black beans. Rinse and drain them.

Once the potatoes are cooled, scoop out the potato. Mash ‘em up.

Add 1/2 cup of black beans.

Add the 1/4 cup red onion and the 2 Tbsp cilantro.

Add 1 Tbsp of lime juice.

Now for the spices. Add 1 tsp of salt.

And a tsp of cumin.

Stir it all up. Delightful!

Grab the wrappers. I used the wonton wrappers at first, but realized it was going to take WAY too long to do one tablespoon of the mix per wrapper. Plus, I want more bang for my bite, so I switched to egg roll wrappers. They’re bigger and you can load them up. Faster prep and bigger portions! Win-win.

Wet all four edges, and drop a tablespoon of the mix in the wrapper.

Fold in the sides and roll it up.

Put them on a lightly sprayed cookie sheet. Seam side down. It was here I realized this meal was going to take a LOONG time, so I switched to the bigger wraps.

Normally, to wet the wontons, you dip your finger in water and wet the edges. For the egg rolls, I found it’s more efficient to take the wrapper, and fold it in fourths.