• 1 medium sweet potato
• ½cup canned black beans, rinsed & drained
• ¼cup chopped red onion
• 2 tablespoons minced fresh cilantro
• 1 tablespoon lime juice
• 1 teaspoon salt

• 1 teaspoon ground cumin
• 1 teaspoon chopped jalapeno pepper
• 1 garlic clove, minced
• ¼cup water
• 22 wonton wrappers
• 1 ½cups salsa

Scrub sweet potato and pierce with a fork, microwave, uncovered, on high for 12-14 minutes (turn once and cook until tender). Cool, slit potato and scoop pulp into a small bowl. Mash pulp; stir in onion, cilantro, lime juice, salt, cumin, jalapeno and garlic. Prepare wonton wrappers by lightly brushing water over all four edges, spread 1 tablespoon filling along one edge of wrapper, roll up tightly & repeat.

Preheat oven to 375 degrees, place wrappers on cooking sheet and bake for 15 minutes, or until golden brown. Serve warm with salsa