Black Bean and Corn Wontons

This was my Super Bowl treat, to myself. The husband had one, said he liked it and never looked back. How, the heck, does he do that? I thought they were super addictive and the shape made them perfect to scoop up my favorite salsa!

Black Bean and Corn Wontons

Preheat the oven to 35o degrees.

Make the Spicy Black Beans and Zucchini according to the recipe adding the can of corn with the beans and salsa.

Scoop about a tablespoon of the bean mixture into the center of a wonton. Dip your finger in a bit of water and moisten the edges of the wrapper (the whole perimeter).

Fold the wrapper diagonal over the filling and pinch the edges tight. Take the two lower corners and pull down to create the wonton. You may want to use a bit more water to help them stay closed.

Black Bean and Corn Wontons prep 1Black Bean and Corn Wontons prep 2Black Bean and Corn Wontons prep3

Lay the wontons on a cookie sheet sprayed with non-stick cooking spray. Brush the tops with a bit of water and sprinkle with chili powder. Bake for about 15 minutes until just turning golden brown.

I had enough bean filling to probably make about 25 more which is ok by me! I’ll be making some quesadillas with the leftovers!

Approx Nutritional Information per serving
Servings Amt per Serving
6 8 wontons
Calories Fat Fiber WWPs
300 3g 8g old: 5 new: 10
Sugar Sat Fat Carbs Protein
5g 0g 77g 12g
Posted in: 10 WWPP, 5 WWP, Appetizer ideas, Food Photos, Snack Ideas
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33 Comments and 0 Replies

  1. roni

    I ate them as a meal on super bowl Sunday. You can do either. For the brand I used they are approx 130 calories for 8, I believe. So about 20 cals each???

  2. Courtney

    Sounds good. I bought some wonton wrappers to make the pizza bites. I am the only one that eats healthy in the house so I only make a serving at a time. Just curious, how long will the wonton wrappers be good refrigerated after opening??

  3. Lisa

    These look/sound amazing! I just figured this out to be only 1/2 point per won-ton…all of these ingredients are on my next shopping list. Thank you for posting this one!

  4. Cindy

    These look so good. I have wonton wrappers in the refrigerator. I’m gonna have to try these. I don’t have zucchini, so I think I’ll figure out how to improvise. Looks terrific.

  5. Erin


    Is the chili powder you use the spicy stuff (from red chilies) or the chili powder you actually used to flavor chili?


    Athens, GA

  6. Erin

    I made these tonight. They Rock! I love anything spicy. They are super adictive. I served them with turkey burgers that I added green chilies, salsa and a handful of oats. Excellent!

  7. Sidi

    My goal is 10 pounds and I am 5 down. Your experience is so inspiring…
    In another page, how were you able to add a printable version in the wordpress blog?


  8. swizzlepop

    I tried this today with a different filling and was wondering if why you brush the tops with water versus cooking spray? Is it a personal preference or to make the won ton itself a little more moist and crispy? Thanks for the great idea, I LOVE won ton and can now eat them without feeling so guilty :)

  9. Dorothy

    Can I just say, “WOW”
    I made these for a picnic I was going to, and knew they’d have to travel for about 5 hours in a cooler & would be eaten cold… and they were DELICIOUS! We couldn’t get enough of them!!!
    I will definitely be making these again.
    Also, I used the extra filling & made a quesedilla, as suggested, and that was delicious too. You are one amazing cook!
    Thanks for all your ideas & inspiration!

  10. deanna

    I made these on my vaca, everyone said they loved them but I forgot one crucial step…. brushing the tops with water!!! They were a little dry, . And to think, I printed the directions and read them, missed that step, duh!! Now that I know the secret, I can’t wait to try them again

  11. Roni

    Well, they still might be crunchy. You can pull them out a little early too, that longer cooking time leads to a crunchier won ton.

    Hope that helps!


  12. deanna

    I tried these again last night. I stuffed with leftover grilled chicken and pineapple salsa, so good! I sprayed the tops with Pam and took them out earlier as you suggested, and they were yummy! Now, I have to be patient enough to wait to let them cool before I pop them in my mouth. Anyway, I had more wontons and wanted something sweet, so.. I stuffed them with banana (I tried Watermelon first, too watery), sprayed with Pam sprinkled very little sugar on top to coat lightly, popped them in the oven for 15 minutes, than after they cooled for a minute or two, I drizzled 1 tablespoon of carmel sauce, (covered 5 nicely and I believe it would of covered another 5 very easily) and it was delish!!! So darn good!

    Thought I would share, I am sure you can tweak this to make it even better!

  13. Shana

    I (with the assistance of my 6 year old to do the chopping) made these tonight. We added some sweet red bell pepper and left out the curry ( too hot for my sensitive palate 6 y.o.) My toddler ate them up, as did hubby and my self. The 6 y.o. still thought they were “spicy.” The pepper added a super touch. I thought they were great! Wontons rock.

  14. Ortal

    I made these tonight minus the zuccini, definitely the most involved thing this amateur has ever made, but I really wanted to have something good for the football game. They were a hit! I gave up and got impatient at like 20 of them though haha

  15. Anne

    I’ve made this twice now. It is AWESOME! I used the leftover filling for breakfast burritos (which was also awesome). We added a pinch of Mexican reduced fat cheese too (not so low-cal, but super good!) I would also recommend a bit more chunky salsa in it… we did about a 1/4 c

    This website is great!

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