Black Bean and Corn Wontons With 3 Cheese Sweet Pepper Sauce

Black Bean and Corn Wontons With 3 Cheese Sweet Pepper Sauce

Time: 35 mins

Ingredients

• 1/2 cup canned black beans, drained
• 2 tablespoons salsa
• 1/4 cup frozen whole kernel corn, thawed
• 2 1/2 tablespoons green onions, minced
• 1/4 teaspoon ground cumin
• 20 fresh or frozen wonton skins, thawed if frozen
• 3 1/2 ounces jars diced sweet red peppers, drained
• 1/2 cup cottage cheese
• 2 1/2 tablespoons beer
• 2 cloves garlic, minced
• 1 ounce mozzarella cheese, shredded (1/4 cup)
• 1 tablespoon parmesan cheese, grated
• 3 quarts water
• vegetable oil cooking spray
• fresh cilantro, to garnish

Directions

• 1 Mash together beans and salsa; stir in corn, onions and cumin.
• 2 Place bean mixture evenly in centers of 10 wonton skins.
• 3 Brush edges of wontons with water, top with remaining skins, and seal by press edges firmly together, pushing out air.
• 4 Trim edges with a fluted pastry wheel, and cover with a damp towel until ready to cook.
• 5 Combine red pepper, cottage cheese, beer, and garlic in an electric blender, cover and process until smooth, stopping once to scrape down the sides.
• 6 Transfer pepper mixture to a saucepan, and add the mozzarella and Parmesan.
• 7 Cook until cheese is melted, stirring constantly.
• 8 Remove from heat and keep warm.
• 9 Bring water to a boil in a Dutch oven.
• 10 Add wontons, and return to a boil.
• 11 Reduce heat and simmer 4-5 minutes or until wontons are tender.
• 12 Remove wontons with a slotted spoon and drain well.
• 13 Coat a baking sheet with cooking spray, and place wontons on it.
• 14 Broil 5 1/2 from heat with door partially open for 3-4 minutes or until lighlty browned.
• 15 Divide wontons and cheese mixture between two plates, and garnish with cilantro if desired.

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