It was touch-and-go there for a few minutes guys. But I promise, as crazy as these sound they’re delicious and you WILL love them. Promise.
Remember a few weeks ago when I faced my fears and made wontons for the first time? And they came out delicious and heavenly and I am now craving mini eggrolls at 6AM talking about it? Yeah, I had some leftover and on a whim decided to see if I could press them together to make ravioli. Problem is I was craving enchiladas too and, well, if I’m being honest didn’t really have a lot of dinner options happening last night.
Waiting til the last minute to decide dinner is fun!
I did know that I had a can of black beans, some frozen corn, and a zucchini though. And I knew that I could make my own enchilada sauce. And I knew that if I posted this then it might make people go, “Hmmmmmm…”. So there you have it: my train of thought. Just what you wanted, I know.
If I’m being real here I was a little scared too, but I figured it couldn’t taste bad. All I have to say is that some risks were made to be taken. Trust me here, you want these tonight.
- 1 package of wontons wrappers, 48-count
- 1 can (10-ish oz) black beans, drained (you can also skip a step and just use refried black beans if you’re in a rush)
- 2 cloves garlic
- 1 large zucchini
- 1/2 cup corn (I used frozen but this time of year fresh is best if you have it!)
- 1 cup shredded Monterey Jack cheese (cheddar is great too)
- 1 tsp chili powder
- salt and pepper to taste
- enchilada sauce (store-bought or homemade), heated up
In a food processor combine the beans, garlic, salt, pepper, cheese, and chili powder until it reaches a bean-dip consistency (as in a few chunks are good). Grate the zucchini and squeeze as much of the water out by hand if you can. Add the bean mixture, zucchini, and corn to a bowl and mix well. Lay out the wonton wrappers and place 1 Tbsp of the bean mixture in the middle of half of the wontons. Wet all 4 sides of all wrappers, then place one non-filled wrapper on a filled one and press all of the air out as you press all of the edges together. Repeat until they’re all done. Boil for 2-3 minutes on each side in salted water. Remove from water and smother with enchilada sauce and a little more cheese if you like.