Black Bean and Corn Wonton Cups

 

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.