Veggie "wonton-Adas"

Name: Veggie "wonton-Adas"
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 60 won tons, 30 serving(s)
Ingredients: 1 medium yellow onion, diced; 2 garlic cloves, minced; 1 tablespoon olive oil; 1 (15 ounce) can pinto beans, rinsed and drained; 1 (15 ounce) can black beans, rinsed and drained; 1 (15 ounce) can diced tomatoes, drained; 1 (15 ounce) can corn, drained; 2 jalapeno peppers, seeded and finely chopped; 1 (1 1/4 ounce) package taco seasoning, hot and spicy; 2 teaspoons cumin; 1 large ripe avocado; 2 cups monterey jack cheese, shredded; 1 (12 ounce) package round won ton dumpling wraps; oil (for deep frying)

Submitted by La Dilettante

"Similar to several other "Chinese'Mexican" fusion won ton recipes here, but sans meat. I invented these using "on hand" ingredients when I needed a quick appetizer to take to a party...they were a big hit! This makes a lot, but they freeze beautifully (before cooking). Don't omit the ripe avocado---it really binds the filling together and adds a rich nutty flavor that balances the hot spices."

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photo by La Dilettante

Ready In:: 35mins
Ingredients:: 14
Yields:: 60 won tons
Serves:: 30

ingredients

1 medium yellow onion, diced
2 garlic cloves, minced
1 tablespoon olive oil
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can diced tomatoes, drained
1 (15 ounce) can corn, drained
2 jalapeno peppers, seeded and finely chopped
1 (1 1/4 ounce) package taco seasoning, hot and spicy
2 teaspoons cumin
1 large ripe avocado
2 cups monterey jack cheese, shredded
1 (12 ounce) package round won ton dumpling wraps
oil (for deep frying)

directions

Heat oil in large skillet and saute' onion until soft; add garlic and cook another minute. Let cool a bit.
Add all drained vegetables and seasonings, mix well. Mash avocado and toss until incorporated into mixture. Add cheese, mix well.
Spoon small amounts of mix onto each won ton wrap, moistening edges with water to seal well. Place on cookie sheet and put in freezer for 30 minutes to one hour to harden slightly.
Heat oil on fryer or large skillet, and fry wontons a few at a time until golden and crisp. Drain on paper towels, and serve with your favorite salsa.
These freeze well, and after cooking stay crisp if placed in a warm oven (about 200 degrees).

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RECIPE SUBMITTED BY

La Dilettante

212

I've loved to cook ever since I got that Easy-Bake oven for Christmas at age five!  There is no food I truly dislike (except processed junk, of course, and the one veggie I've never quite loved is a green bell pepper).  I became a vegetarian about 20 years ago, but before that, one of my favorite things was fried chicken livers.  I still kind of miss those!  I'm not a purist; now and then a bit of grilled salmon is irresistible...so I've stopped trying to label myself! I love to get out and ride my bike around town, and taking long walks is my favorite way of relaxing and feeling good.  I'm lucky to live just half a mile from a grocery store, so on nice days I like to take my handy rolling market cart and walk there.  Sometimes I do my best menu-planning while strolling along the sidewalk! My married daughter in San Antonio got my cooking gene for sure.  We love nothing better than getting in the kitchen together when I visit her, or when she comes home.  Holidays are our favorites---we like a pretty presentation and doing the tables, centerpieces, and so forth, as well as trying new recipes and menus.  She's recently added homemade baby food to her repertoire, now that she has a baby boy who lovvvvves to eat. I can't wait 'til he starts having birthday parties; while I don't eat sweets myself, I adore baking. The only sort of cooking I'm not overfond of is grilling out, but that's fine; my husband is the King of the Grill and takes over when we entertain outdoors.  I'm happy to do the appetizers and sides in the INDOOR kitchen! I love Italy and France, and have many recipes scribbled on napkins from my trips there.  I'm in an Italian study group, and the six of us enjoy getting together and trying recipes.  My husband and I are also in a supper club, and each month there's a different theme: one summer we hosted a luau with a variety of tropical dishes, and this past fall I built a menu around a French theme, with hearty boeuf bourguignonne (for my carnivorous friends). I was excited to be chosen Chef of the Day on October 17, 2009, and Chef of the Month in July '12. Thank you, Food.com, and all the friends/fellow cooks I've met here. Let's keep on cookin'! <img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ />

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