Black Bean Sweet Potato Wontons

In today’s Chef’s Kitchen area, we’re hanging out at the cleverly-named SODO eatery referred to as Hungry Trousers owned by Alex and Joey — a loving few with a menu catering to every form of palette.

Check out this recipe featuring a wonton in contrast to most you have had just before. These delicate, most edible purses are vegan, but with “meaty” gratification.

Let’s cook dinner!

RECIPE: Black Bean Sweet Potato Wonton

Black Bean Sweet Potato Filling 


  • Black Beans, 15 oz, drained and rinsed
  • Sweet potatoes, 7.5 oz, cubed, little squares
  • Garlic Peeled, 3 cloves, minced
  • Fresh new ginger root, 1 inch, minced
  • Lemongrass, 6 grams, minced
  • Salt, .5 tsp 
  • Sunflower Oil, 1 tsp 
  • In a sauté pan, heat sunflower oil.
  • Add sweet potatoes and a pinch of salt, include pan with a lid.
  • Reduce heat to medium very low. After sweet potatoes are softened, incorporate black beans, garlic, ginger and lemongrass.
  • Sauté till sweet potatoes are cooked through and time with salt.
  • Mash to develop a dense mixture. Awesome before assembling wontons. 

Sweet and Spicy Dipping Sauce 


  • Agave Syrup, 7 T 
  • Chili Flakes, 1 T 
  • Tamari, 1/3 cup 
  • Olive Oil, 1/4 cup 
  • Dijon Mustard, 5 T 


  • Wonton Wrappers, 8 
  • Black Bean Sweet Potato Filling (see previously mentioned)
  • Lay wrapper on a flat floor.
  • Damp the edges with water.
  • Increase a single teaspoon of filling to the center of the wrapper. 
  • Wonton should be fashioned in the “Samosa with a Twist” design and style.
  • Pan fry 8 wontons in oil for 1 moment, then protect for 1 supplemental moment.
  • Plate for serving.