Black Bean and Corn Wonton Cups |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 36 |
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appetizer Ingredients:
36 wonton skins |
2/3 cup chunky salsa |
1/4 cup chopped fresh cilantro |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
1 (15 1/4 ounce) canned whole kernel corn, drained |
1 (15 ounce) can canned black beans, rinsed, drained |
1/4 cup sour cream, plus |
2 tablespoons sour cream |
fresh cilantro stem, as garnish |
Directions:
1. Heat oven to 350°F.
2. Gently fit one wonton skin into each of 36 small muffin cups, pressing against bottom and side. Be careful not to tear skins.
3. Bake 8 to 10 minutes or until light golden brown.
4. Remove from pan and cool on a wire rack.
5. Meanwhile, in a medium bowl, mix remaining ingredients except for sour cream and cilantro sprigs.
6. Just before serving, spoon bean mixture into wonton cups.
7. Top each with 1/2 teaspoon sour cream and garnish with sprigs.
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