|⅔ cup||Thick-and chunky salsa|
|¼ cup||Chopped fresh cilantro|
|½ teaspoon||Ground cumin|
|½ teaspoon||Chili powder|
|1 can||( 15 1/4 oz.) whole kernel corn, drained|
|1 can||(15 oz.) black beans, rinsed and drained|
|¼ cup||Plus 2 tbsp. sour cream|
|Cilantro sprigs, if desired|
Heat oven to 350F. Gently fit 1 wonton skin into each of 36 small muffing cups, 1¾ x 1 inch, pressing against bottom and side. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire rack.
Mix remaining ingredients except sour cream and cilantro sprigs. Just before serving, spoon bean mixture into wonton cups. Top each with ½ tsp. sour cream. Garnish each with cilantro sprig. Yield: 36 servings. Typed in MMFormat by cjhartlin@... Source: Betty Crocker Holiday Appetizers.