Crispy Caribbean Veggie Wraps

I tried this appetizer at Bunco one night. It was delicious. Slightly sweet from the sweet potatos, yet spicy from the cummin. I would brush the wonton wrappers with butter prior to baking them.

1 medium sweet potato
1/2 c canned black beans, rinsed and drained
1/4 c chopped red onion
2 T minced fresh cilantro
1 T lime juice
1 tsp salt
1 tsp ground cumin
1 tsp chopped jalapeno pepper (I omitted these)
1 garlic clove, minced
22 wonton wrappers
1 1/2 c salsa

Scrub sweet potato and pierce with a fork, place in microwave and
cook uncovered on high for 12-14 min or until tender, turning once.
Cool. Slit potato and scoop pulp into a small bowl. Mash pulp, stir
in the black beans, onion, cilantro, lime juice, salt, cumin, jalapeno
and garlic.

Spread 1 T filling along edge of one wrapper, lightly wet other edge
with water, roll up tightly. Repeat with remaining wrappers and
filling.

Place on baking sheet coated with cooking spray. Lightly spray wraps
with cooking spray. Bake at 375 degrees for 15 min or until golden
brown. Serve warm with salsa.

Enjoy!!