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25 minutes
35 minutes
- 36 wonton wrappers (3 1/2-inch squares)
- 2/3 cup salsa
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (15 ounces) Progresso™ black beans, rinsed and drained
- 1/4 cup plus 2 tablespoons fat-free sour cream
- Preheat oven to 350°F. Carefully press one wonton wrapper into each of 36 small 1 3/4x1-inch muffin cups. Bake for 8 to 10 minutes until they turn a light golden brown. Remove from the pan and let them cool on wire racks.
- Combine all the remaining ingredients, excluding the sour cream, in a medium bowl. Just before serving, fill the wonton cups with the bean mixture and garnish each with 1/2 teaspoon of sour cream.
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