1 cup (4 ounces) preshredded reduced-fat Mexican blend cheese
1/4 cup minced green onions
1/2 teaspoon black pepper
1 (4.5-ounce) can chopped green chiles, undrained
1 large egg white
16 won ton wrappers
1 teaspoon cornstarch
1/3 cup fat-free, less-sodium chicken broth
1/2 cup minced fresh cilantro
2 tablespoons balsamic vinegar
2 (14.5-ounce) cans diced tomatoes, drained
1 (15-ounce) can black beans, rinsed and drained
How to Make It
To prepare ravioli, combine first 5 ingredients in a bowl. Working with 1 won ton wrapper at a time (cover the remaining wrappers with a damp towel to keep from drying), spoon about 1 tablespoon green chile mixture into the center of each wrapper. Brush edges of wrapper with water, and bring 2 opposite corners together. Press the edges together firmly with fingers, forming a triangle. Place the ravioli on a large baking sheet sprinkled with cornstarch. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add ravioli, and cook for 2 minutes on each side or until lightly browned. Add broth; cook, covered, 1 minute. Remove ravioli with a slotted spoon. Keep warm.
To prepare the sauce, combine cilantro, vinegar, tomatoes, and black beans in a large saucepan over medium-high heat. Cook 5 minutes or until thoroughly heated. Spoon sauce over ravioli.