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Black Bean and Corn Wonton Cups Recipe



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.

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Taken on September 6, 2006