Crispy Caribbean Veggie Wraps

I could eat these all day! They have the most delicious flavor and they are pretty healthy, too. One of Jeff's colleagues brought these to a department gathering years ago and I was hooked. I suggest you double the recipe to use up an entire package of wonton wraps. You'll be glad you did. These are so good warm and crispy right out of the oven, but honestly, I eat the leftovers cold out of the fridge. Yum!!

1 medium sweet potato

½ cup canned black beans, rinsed and drained

¼ cup chopped red onion

2 Tbsp. minced fresh cilantro

1 Tbsp. lime juice

1 tsp. salt

1 tsp. ground cumin

1 tsp. chopped jalapeno pepper (Optional. I usually leave it out.)

1 garlic clove, minced

22 wonton wrappers (double the recipe if you want to use the whole package of wonton wraps)

    Scrub and pierce sweet potato. Microwave for 12-14 minutes or until tender, turning once (or just select Baked Potato setting on microwave). Cool. Slit potato and scoop pulp into a small bowl. Mash pulp, stir in the beans, onion, cilantro, lime, spices and garlic.

    Lightly brush water on all four edges of one wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Spread 1 Tablespoon filling along one edge of wrapper; roll up tightly. Repeat with remaining wrappers and filling. Place seam side down on a baking sheet coated with cooking spray. Lightly spray wraps with cooking spray. Bake at 375º for 15 minutes or until golden brown. Serve warm, plain or with salsa.