Potato, Black Bean & Corn Wonton Tacos

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Potato, Black Bean & Corn Wonton Tacos

Prep: 25 minutes
Bake: 20 minutes • Serves: 8

Nonstick cooking spray
2 tablespoons olive oil
1-1/2 cups refrigerated diced potatoes with onion
2 teaspoons taco seasoning mix
1 small Roma tomato, chopped
1/2 cup drained canned black beans
1/4 cup frozen corn, thawed
16 wonton wrappers
3 green onions, thinly sliced
3/4 cup mild salsa
3/4 cup Two Good® plain lowfat Greek yogurt
Lime wedges for garnish (optional)

1. Preheat oven to 400°. Line rimmed baking pan with aluminum foil; spray with cooking spray. In large nonstick skillet, heat oil over medium-high heat. Add potatoes and seasoning; cover and cook
10 minutes or until potatoes are tender, stirring occasionally. Remove from heat; stir in tomato, beans and corn. 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.

Approximate nutritional values per serving (2 tacos):
147 Calories, 5g Fat (1g Saturated), 2mg Cholesterol, 393mg Sodium,
22g Carbohydrates, 2g Fiber, 3g Sugars, 0g Added Sugars, 5g Protein

Dietitian’s Dish:
Potatoes are an inexpensive, nutrient-dense addition to any meal. They’re easy to prepare and packed with vitamin C, potassium, protein, iron, vitamin B6 and fiber.