Reader Challenge #3 | Kale and Bananas or Black Bean, Kale and Banana Wonton Wraps

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When I got the challenge for Bananas and Kale I knew immediately that I would be doing some sort of black bean, banana, kale combination. I thought I was going to make empanadas, but after searching for an acceptable low fat dough recipe and not finding one, I decided the best alternative would be to use a wonton wrapper as my casing for the mixture. I used a black bean and banana filling recipe from vegetarian times and simply added wilted kale to the recipe. So awesome. I can't tell you how good the filling is, the smokiness of the cumin and coriander, the sweetness of the banana, the earthiness of the black beans....awesome awesome awesome. Chris thought they could have been improved upon if I had sprinkled the tops of the wrappers with cheese before baking them, I personally think that's gilding the lily a little, but he's entitled to his own opinion, and he's more than welcome to slab some grated cheese on his wraps if he wants. Now, what I will say is that maybe, a nice cilantro, mango, salsa would have been nice on the side, but I didn't have any so I just ate them plain.

Black Bean, Banana, Kale Wonton Wraps

1 tbs olive oil
1 medium onion chopped
1 can black beans, rinsed
1 clove garlic minced
2 bananas peeled and diced
2 cups chopped kale, stems removed
1/4 cup chopped fresh cilantro
1 tsp ground cumin
1/4 tsp chili pepper (or cayenne if you want it hotter)
1/4 tsp ground coriander
1/4 tsp salt
16 wonton wrappers

To make filling, heat oil in a large skillet over medium-high heat. Saute onion 4-5 minutes or until soft and translucent. Add beans and garlic, reduce heat to medium, cook 3 minutes. Add kale, heat until starting to wilt, about 3 minutes. Stir in bananas, cumin, cayenne, coriander and salt, cook 2 minutes or until bananas start to break down and spices are fragrant. Remove from heat, stir in cilantro.

Let filling cool before making wonton wraps. When filling is cool using one wrap at a time, moisten the long end of the wonton wrap furthest from you, add about 1-2 tablespoons to the center of the wrap, fold the unmoistened long end over the filling, bring the short ends in over the wrap and roll to create an egg roll shape, seal with additional water if needed and place seam side down on cookie sheet sprayed with nonstick spray. Repeat until all filling is used.

Bake at 375 degrees for 15 minutes.

Seriously, I almost burned my mouth off because they looked and smelled so good that I didn't let them cool all the way before I shoved them in my pie hole. Let them cool a little them shove them in your face and enjoy.

Rating = So God Damn Good