| Black Bean & Corn Wonton Cups
36 Wonton skins
2/3 cup of thick & chunky salsa
1/4 cup of chopped fresh cilantro
1/2 teaspoon of ground cumin
1/2 teaspoon of chili powder
one 15 1/4 ounce can of whole kernel corn
one 15 ounce can of black beans, rinsed
1/4 cup Plus 2 tablespoons of sour cream
Cilantro sprigs, if desired |
|
Heat oven to 350ºF. Gently fit 1 wonton skin into each of 36 small muffing cups, 1 3/4 x 1 inch, pressing against bottom and side. Bake 8 to 10 minutes 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 tsp. sour cream. Garnish each with cilantro sprig. Yield: 36 servings. Typed in MMFormat by cjhartlin@msn.com Source: Betty Crocker Holiday Appetizers. Posted to MM-Recipes Digest V4 #2 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Dec 22, 1998 |
-