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25 minutes
35 minutes
- 36 wonton skins
- 2/3 cup thick & chunky salsa
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 can (15.25 ounces) whole kernel corn, drained
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 1/4 cup sour cream
- Cilantro sprigs, if desired
- Preheat oven to 350°F. Carefully place 1 wonton skin into each of 36 small muffin cups measuring 1 3/4x1 inch, gently pressing against the bottom and sides. Bake for 8 to 10 minutes or until lightly golden brown. Take out of the pan and let cool on a wire rack.
- Combine all remaining ingredients except sour cream and cilantro sprigs. Just before serving, fill wonton cups with bean mixture. Add 1/2 teaspoon of sour cream on top of each cup. Garnish with a cilantro sprig on each cup.
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