Black Bean and Corn Wonton Cups With hints of Asian and Southwest cuisine, this stunning appetizer is sure to draw raves from party guests. Makes 36 appetizers 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 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 mins or until light golden brown. Remove from pan; cool on wire rack.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. 1 Serving: Cals 55 (Cals from Fat 10 ); Total Fat 1 g (Sat Fat 0g); Chol 5 mg; Sod 90 mg; Total Carb 10 g (Dietary Fiber 1 g); Protein 2 g % Daily Value: Vitamin A 2 %; Vitamin C 4 %; Calcium 0%; Iron 4 % Exchanges: 1/2 Starch 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. Special Touch Tie green onion strips into elegant "bows" around each cup to make guests feel extra special!
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