Mini Fried Tacos with Bean & Cheese Filling

I was coming up with a menu for Fiesta, San Antonio's week long party, and wanted a simple appetizer. I had some leftover wonton wrappers so decided to use them as taco shells and made a filling of both bean & cheese and picadillo. I served them with guacamole, sour cream and salsa.

The recipe below is for the bean & cheese version. You could fill these with other ingredients as well, maybe seasoned chicken, sausage, etc. Try to drain the finished product on a wire wrack so they don't get soggy. However, I have found that the wonton wrappers keep their crunch quite well. Also, before frying them up pop them in the freezer for about 10 minutes to help seal the edges.

1 package wonton wrappers
1 can refried beans with tomatoes and green chilies
1/2 cup finely shredded cheese
oil for frying
water for sealing edges

Heat a fry pan and add oil when hot. Empty beans in hot pan and cook until bubbly. Remove from heat and let cool for about 10 minutes. Take one wrapper at a time and place one teaspoon of beans in center and top with a little cheese. With fingertips wet wonton edges with water, fold into a triangle shape and set aside. Repeat with remaining wrappers. Heat about 2" of oil in fry pan til a piece of wonton dropped in floats to top. carefully place 2-3 filled wrappers in hot oil, cook til golden on both sides. Repeat with remaining wrappers. REMEMBER: When removed from oil they will continue cooking for a few seconds longer. Drain on paper towels or wire rack. Arrange on platter with salsa, guacamole and sour cream.