EASY : Black Bean and Corn Wonton Cups - Appetizers -
Black Bean and Corn Wonton Cups
With hints of Asian and Southwest cuisine,
this stunning appetizer is sure to draw raves from party guests.
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 ounces) black beans, rinsed and drained
1/4 cup sour cream
Cilantro sprig, if desired
1 .
Heat oven to 350ºF.
Gently fit 1 wonton skin into each of 36 small muffin
cups, 1 3/4×1 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.
Tips from the Kitchen:
Do-Ahead Tip :
Get a head start on your party by baking the wontons and
making the filling 2 days before.
Fill and garnish wonton cups just before serving.
Prep: 25 min
Start To Finish: 35 min
Makes 36 appetizers
from
www.bettycrocker.com