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Black Bean and Corn Wonton Cups

  • 36servings
  • 35minutes
  • 55calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, E
MineralsZinc, Copper, Fluorine, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 36 wonton skins

  2. 2/3 cup Old El Paso® Thick 'n Chunky salsa

  3. 1/4 cup chopped fresh cilantro

  4. 1/2 teaspoon ground cumin

  5. 1/2 teaspoon chili powder

  6. 1 can (15 1/4 ounces) Green Giant® whole kernel corn, drained

  7. 1 can (15 oz) Progresso® black beans, drained, rinsed

  8. 1/4 cup sour cream

  9. Cilantro sprigs, if desired

Instructions Jump to Ingredients ↑

  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.

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