Tuesday, 14 October 2014

Southwest Taco Wontons

I would also recommend wiping up a side of this Easy Avocado Dip! They are a perfect pairing!

Southwest Taco Wontons:

Makes about 42-48 wontons (depending on how much of the mix you snack on!).
1 1/2 cups cooked organic quinoa
1 cup organic low sodium black beans
3/4 cup organic yellow corn
3/4 cup shredded vegan cheese
1 organic jalape�o, chopped (adjust accordingly to your taste)
1 tbsp freshly squeezed organic lime juice (to taste)
1/2 tsp organic canola oil

First, set the quinoa to cook according to instructions and while it is cooking add beans, corn, cheese, and jalape�o to large mixing bowl and combine. In a second mixing bowl, add taco seasoning dry. 

When the quinoa is finished cooking, add it to the bowl with the seasoning and mix thoroughly. Once mixed add to larger bowl with vegetables and mix together also adding in the lime juice. 

Now preheat oven to 325 degrees. 

Place between 3/4 to 1 teaspoon of mixture onto wonton wrappers and fold into a triangle pressing edges together. I find it easiest to quickly shape the mixture into a triangle on one half of the wonton first.  

Once all wontons are complete, using a pastry/basting brush or your finger, very lightly baste the top and edges of each with the canola oil. Using too much will make them feel greasy when you remove them from the oven. Then place in the oven and bake for 12-16 minutes or until edges are lightly golden. Garnish with fresh lime wedges and enjoy! 

These are also easy to make ahead of time and freeze, or make extra to freeze for later! Just make sure to cook and let cool before freezing! Enjoy!

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