Black Bean and Corn Wonton Cups

By melanieroe

Prep Time: 25 min
Total Time: 35 min
Makes: 36 appetizers

Nutrition Information:
1 Serving: Calories 55 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 5 mg; Sodium 90 mg; Total Carbohydrate 10 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 4 %; Calcium 0%; Iron 4 % Exchanges: 1/2 Starch
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• Note: make mixture as salsa without wontons and add plenty of seasonings MJB
• 36 wonton skins
• 2/3 cup Old El Paso® Thick 'n Chunky salsa
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 can (15.25 ounces) Green Giant® whole kernel corn, drained
• 1 can (15 oz) Progresso® black beans, drained, rinsed
• 1/4 cup sour cream
• Cilantro sprigs, if desired

Preparation

Step 1

1. Heat oven to 350ºF. Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4x1 inch, pressing against bottom and side. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire rack.
2. Mix remaining ingredients except sour cream and cilantro sprigs. Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream. Garnish each with cilantro sprig.