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  • 1 can (15-oz) black beans, liquid removed and mashed
  • 1/2 c. Chunky salsa, divided
  • 1/2 tsp Grnd cumin
  • 1/2 c. (2 ounces) shredded Monterey Jack cheese
  • 6 x Egg roll wrappers
  • 2 Tbsp. Vegetable oil
  • 2/3 c. Water
  • 1 can (15-oz) chili without beans Lowfat sour cream Minced fresh parsley


  1. For some "different" South of the Border-type recipes check out Southern
  2. Combine beans, 1 Tbsp. salsa, cumin, and cheese. Cut egg roll wrappers in half lengthwise. Brush edges with water. Place about 1 Tbsp. mix in center of top third of each egg roll wrapper half; fold top third of wrapper diagonally over filling, and continue folding to enclose filling. Brown pot stickers in warm oil in a large skillet over medium-high heat, turning once. Add in 2/3 c. water to skillet. Cook 2 1/2 min on each side or possibly till water evaporates. Combine chili and remaining salsa in a small saucepan; cook 5 min or possibly till thoroughly heated. Spoon proportionately onto individual plates, and top each with 2 pot stickers. Serve with desired toppings.
  3. Makes 6 appetizer servings.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 553g
Calories 1057  
Calories from Fat 425 40%
Total Fat 47.72g 60%
Saturated Fat 13.39g 54%
Trans Fat 0.7g  
Cholesterol 68mg 23%
Sodium 1919mg 80%
Potassium 542mg 15%
Total Carbs 120.3g 32%
Dietary Fiber 5.2g 17%
Sugars 0.31g 0%
Protein 34.66g 55%


レシピを400ピクセル幅で切り取る (プレビュー)

レシピを300ピクセル幅で切り取る (プレビュー)