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Black Bean and Corn Wonton Cups
Ingredients
- 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 Green Giant® whole kernel corn -- (15.25 ounces)
- drained
- 1 can black beans -- (15 ounces) rinsed
- and drained
- 1/4 cup sour cream
- Cilantro sprig -- if desired
Directions
- 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.
- 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.
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