Black Bean and Corn Wonton Cupsbrought by Christina Dixon; recipe from Betty Crocker
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
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.
Prep Time:25 min
Start to Finish:35 min
Makes:36 appetizers
URL to the recipe online: http://www.bettycrocker.com/recipes/recipe.aspx?recipeID=34795&Source=SearchResultPage
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