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Potato, Black Bean & Corn Wonton Tacos

Potato, Black Bean & Corn Wonton Tacos

Prep: 25 minutes
Cook: 20 minutes
Serves: 4

  • 2 tablespoons olive oil
  • 1½ cups refrigerated diced potatoes with onion
  • 2 teaspoons salt-free taco seasoning mix
  • 1 small Roma tomato, chopped
  • ½ cup drained and rinsed Wholesome Pantry™ Organic Black Beans
  • ¼ cup frozen corn, thawed
  • 16 wonton wrappers
  • 3 green onions, thinly sliced
  • ¾ cup Wholesome Pantry™ Organic Thick and Chunky Medium Salsa
  • ¾ cup plain nonfat Greek yogurt
  • Lime wedges for garnish (optional)


  1. Preheat oven to 400°. Line rimmed baking pan with foil; spray with cooking spray. In large nonstick skillet, heat oil over medium-high heat. Add potatoes and seasoning; cover, cook and stir 10 minutes or until potatoes are tender. Remove from heat; stir in tomato, beans, corn and salt to taste. Makes about 2 cups.
  2. Place wrappers on work surface with 1 corner of each facing you; place about 2 tablespoons potato mixture in center of each wrapper. Brush top corner with water; bring bottom corner and top corner up over filling and press firmly to seal. Place tacos on prepared pan; spray with cooking spray.
  3. Bake tacos 20 minutes or until golden brown and crisp; serve sprinkled with onions along with salsa, yogurt and limes, if desired.

Per serving (4 tacos): 300 Calories, 9g Fat (1g Saturated), 5mg Cholesterol, 529mg Sodium, 43g Carbohydrates, 4g Fiber, 5g Sugars, 0g Added Sugars, 11g Protein

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