Black bean and corn wonton cups
36 Appetizers
Ingredients
| Quantity | 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 | ||
Directions
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.