Southwestern Potstickers with Lime-Cilantro Sour Cream

• Produce

  • 3/4 cup Coriander
  • 1 cup Corn, frozen kernels
  • 2 Jalapenos
  • 1/2 Lime
  • 3/4 cup Red onion
  • 2 15-ounce cans Rosarita black beans

• Condiments

  • 1 tbsp Hot sauce

• Baking & Spices

  • 1 Pinch Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Vegetable oil

• Nuts & Seeds

  • 1 tbsp Cumin

• Bread & Baked Goods

  • 60 Wonton wrappers

• Dairy

  • 3/4 cup Sour cream

• Other

  • 1 14.5 oz. can Hunt's® petite diced tomatoes, drained well

Found on platingsandpairings.com

Description

Directions

• Line 2 baking sheets with parchment paper. In large bowl, combine beans, tomatoes, corn, jalapenos, onion, cilantro, sour cream, hot sauce, and cumin. Mix well, breaking up beans with the back of a fork. Season with salt and pepper, to taste.
• For assembly: Place one heaping tsp. of filling on the corner of wonton wrapper. Using water, wet the sides of the wrapper. Fold corner over to form a triangle. Seal edges, making sure there are no air bubbles.
• Transfer the potstickers to the prepared baking sheet. Repeat with the remaining wrappers.
• In a large nonstick skillet, heat 1 Tbsp. oil over medium heat until hot but not smoking. Slide as many potstickers into the skillet as can fit without touching. Cook, turning once, until, about 3 minutes on the first side and 1 minute on the second side. Transfer to a paper towel lined plate. Repeat with the remaining potstickers, adding more oil as needed.
• In a small bowl, mix all ingredients together until combined. Season with salt, to taste.