AuthorMike EgrieCategoryDifficultyAdvanced
Potato, Black Bean & Corn Wonton Tacos
Yields4 Servings
Prep Time25 minsCook Time20 minsTotal Time45 mins
 2 tbsp olive oil
 1 ½ cups refrigerated diced potatoes with onion
 2 tsp 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.

Ingredients

 2 tbsp olive oil
 1 ½ cups refrigerated diced potatoes with onion
 2 tsp 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)

Directions

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.

Potato, Black Bean & Corn Wonton Tacos
X