Ingredients: 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 GiantR whole kernel corn, drained 1 can (15 ounces) black beans, rinsed and drained 1/4 cup sour cream Cilantro sprigs, if desired Total: 35 min Directions:1. Heat oven to 350 F. 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 minutes or until light golden brown. Remove from pan; cool on wire rack. 2. 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. |