Black Bean Poppers

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Katrina 0

"Fried wontons filled with a mixture of whatever you have on hand are a good place to start. I made this for a Cinco de Mayo party and everyone loved them! No special deep fryer is needed, your standard 10 inch frying pan will work. You can dip them in your favorite salsa or salsa and sour cream mixture for a lighter dipping sauce."
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50 m servings 241 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 258 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat the olive oil in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the bell pepper and black beans, bring to a simmer, then stir in the tomato and jalapeno peppers. Cook and stir until the tomatoes are hot and beginning to soften.
  2. To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 tablespoon of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.
  3. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  4. Fry the poppers a few at a time until golden brown, 1 to 2 minutes. Drain on a paper towel-lined plate, and serve within 15 minutes.


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I think this would be a lot better with salt and some seasonings. It was very bland tasting.

This month Rachel Ray had almost the identical recipe and we just made it - it was ok, I think they need a spicy dip. I give you 4 stars for your creation as it was good enough to get published ...

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