Black Bean & Sweet Potato Wontons

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Black Bean & Sweet Potato Wontons

1  15.5 Oz Can Black Beans

1 Medium Baked Sweet Potato

3 Cardamom Pods

1/2 Teaspoon Cumin

1 Teaspoon Sriracha 

1 Teaspoon Minced Garlic

1/2 Teaspoon Kosher Salt

1 Teaspoon Cinnamon

1 Tablespoon Tahini

Juice of 1 Small Lime

2 Teaspoons Low Sodium Soy Sauce

1/2 Head Shredded Small Red Cabbage 

Sesame Seed Oil

3 Sliced Green Onions


Open and grind the cardamom pods; discard the shell.  Add all ingredients except red cabbage, green onions and sesame seed oil in food processor.  Pulse until smooth - I like to leave a few chunky pieces of black beans for texture.  Add the shredded red cabbage to the mixture and pulse until the cabbage begins to break down.  Taste. You can always add more sriracha for a little extra heat.  Or, you may need to add a little salt.  Before adding salt I would go for additional soy sauce first.  This will give you a somewhat salty flavor, but with a little extra kick.

Pan fry in a small amount of sesame seed oil for 2-3 minutes on each side.  Garnish with green onions, serve warm.