2 tbsp olive oil
1 ½ cups refrigerated diced potatoes with onion
2 tsp salt-free taco seasoning mix
1 small Roma tomato, chopped
½ cup drained and rinsed Wholesome Pantry™ organic black beans
¼ cup frozen corn, thawed
16 wonton wrappers
3 green onions, thinly sliced
¾ cup Wholesome Pantry™ organic thick and chunky medium salsa
¾ cup plain nonfat greek yogurt
Lime wedges for garnish (optional)
1
Preheat oven to 400°. Line rimmed baking pan with foil; spray with cooking spray. In large nonstick skillet, heat oil over medium-high heat. Add potatoes and seasoning; cover, cook and stir 10 minutes or until potatoes are tender. Remove from heat; stir in tomato, beans, corn and salt to taste. Makes about 2 cups.
2
Place wrappers on work surface with 1 corner of each facing you; place about 2 tablespoons potato mixture in center of each wrapper. Brush top corner with water; bring bottom corner and top corner up over filling and press firmly to seal. Place tacos on prepared pan; spray with cooking spray.
3
Bake tacos 20 minutes or until golden brown and crisp; serve sprinkled with onions along with salsa, yogurt and limes, if desired.
Ingredients
2 tbsp olive oil
1 ½ cups refrigerated diced potatoes with onion
2 tsp salt-free taco seasoning mix
1 small Roma tomato, chopped
½ cup drained and rinsed Wholesome Pantry™ organic black beans
¼ cup frozen corn, thawed
16 wonton wrappers
3 green onions, thinly sliced
¾ cup Wholesome Pantry™ organic thick and chunky medium salsa
¾ cup plain nonfat greek yogurt
Lime wedges for garnish (optional)