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| Black Bean-Corn Wonton Cups |
36 wonton skins
2/3 cup thick-and-chunky salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 (15 1/4 ounce) can whole kernel corn -- drained
1 (15 ounce) can black beans -- rinsed and drained
1/4 cup plus 2 tablespoons nonfat sour cream
Cilantro sprigs -- if desired
|Heat oven to 350º. Gently fit 1 wonton skin into each of 36 small muffin
cups, 1 3/4 × 1 inch. Bake 8 to 10 minutes or until light golden brown.
Remove from pan; cool on wire racks. 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.
2/3 cup thick-and-chunky salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 (15 1/4 ounce) can whole kernel corn -- drained
1 (15 ounce) can black beans -- rinsed and drained
1/4 cup plus 2 tablespoons nonfat sour cream
Cilantro sprigs -- if desired
|Heat oven to 350º. Gently fit 1 wonton skin into each of 36 small muffin
cups, 1 3/4 × 1 inch. Bake 8 to 10 minutes or until light golden brown.
Remove from pan; cool on wire racks. 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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