Black Bean and Sweet Potato Wontons

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This recipe for black bean and sweet potato wontons is courtesy of Hungry Pants. Make a batch of sweet and spicy mustard sauce (recipe below) to keep it vegan, or use bottled honey mustard as a simple shortcut. We like to make an extra batch to freeze (see note)  — they’re delicious lunchbox treats or fun to binge on while you binge-watch a show.

For more inspiration, visit our recipe archives.

Makes 8 wontons

1 teaspoon sunflower oil or other light cooking oil

1/2 pound sweet potatoes, cut into small cubes

Kosher salt, to taste

1 (15-ounce) can black beans, drained and rinsed

3 cloves garlic, minced

1 inch fresh ginger, peeled and minced

1/2 teaspoon fresh lemongrass, minced

8 wonton wrappers

Heat sunflower oil in a large sauté pan over medium heat. Add sweet potatoes and a pinch of salt; cover and cook, stirring often, until sweet potatoes are softened. Add black beans, garlic, ginger and lemongrass. Sauté until sweet potatoes are cooked through. Season with salt to taste. Mash mixture. Set aside to cool before assembling wontons.

Lay 1 wonton wrapper on a flat surface. Wet edges with water. Add one teaspoon of filling to center of wrapper. Join edges together to create a dumpling.

Heat remaining oil in a large nonstick pan over medium heat. Add wontons and cook, flipping once, until golden. Serve with Sweet and Spicy Mustard Sauce.

Note: To freeze, place uncooked black bean and sweet potato wontons on a parchment-lined sheet and freeze until solid before transferring to a freezer bag or other container. Cook directly from frozen, and add a minute or two to the cooking time.

Sweet and Spicy Mustard Sauce

Makes about 1/2 cup

3 tablespoons agave nectar

1/2 tablespoons chili flakes

2 tablespoons tamari or soy sauce

2 tablespoons olive oil

2 1/2 tablespoons Dijon mustard

Mix all ingredients until well combined.

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