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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Black Bean and Corn Wonton Cups Recipe

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This recipe for Black Bean and Corn Wonton Cups is from Maggie Mae's Simple Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
36 wonton skins
2/3 cup Old El Pase 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) whole kernel corn, drained
1 can (15 oz) black beans, drained, rinsed
1/4 cup sour cream
Cilantro springs, if desired
Directions:
Directions:
Heat oven to 350 degrees. Gently fit 1 wonton skin into each of 36 small muffin 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 springs. Just before servicing, spoon bean mixture into wonton cups. top each with 1/2 teaspoon sour cream. Garnish each with cilantro spring.
Number Of Servings:
Number Of Servings:
36
Preparation Time:
Preparation Time:
1 hour

 

 

 

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