Crispy Caribbean Veggie Wraps

These are so good. My youngest daughter kept eating these and wouldn't stop! Be sure to double the recipe. You'll be glad you did.

 

1 medium sweet potato

1/2 cup canned black beans, rinsed and drained (I actually added the whole can of beans)

1/4 cup red onion

2 tablespoons minced fresh cilantro

1 tablespoon lime juice

1 teaspoon each ground cumin and chopped jalapeno

1 garlic clove

1/4 cup water

22 wonton wrappers (I couldn't find them so I used lumpia wrappers cut into fourths)

1 1/2 cups salsa

 

Bake or microwave the sweet potato until tender. Cool. Slit potato and scoop pulp into a small bowl.  Mash pulp; stir in the next eight ingredients. Lightly brush water over all four edges of one wonton wrapper.  (Keep wrappers covered with a damp paper towel until ready to use.) Spread 1 tablespoon filling along one edge of the wrapper; roll up tightly.  Repeat with remaining wrappers and filling.  Place on a baking sheet coated with nonstick cooking spray. Lightly spray wraps with nonstick cooking spray. Bake at 375 for 15 minutes or until golden brown.  Serve with salsa.