Black bean and corn wonton cups

Yield: 36 Appetizers

Measure Ingredient
36 Wonton skins
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.

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