Ingredients
- 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
Directions
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.