Black Bean And Corn Wonton Cups Recipes

BLACK BEAN AND CORN WONTON CUPS

Black Bean and Corn Wonton Cups image

Make and share this Black Bean and Corn Wonton Cups recipe from Food.com.

Provided by Smilyn

Categories Black Beans

Time 40m

Yield 36 serving(s)

Number Of Ingredients 10

Ingredients

36 wonton skins
2/3 cup chunky salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 (15 1/4 ounce) canned whole kernel corn, drained
1 (15 ounce) can canned black beans, rinsed, drained
1/4 cup sour cream, plus
2 tablespoons sour cream
fresh cilantro stem, as garnish

Steps:

Heat oven to 350°F.
Gently fit one wonton skin into each of 36 small muffin cups, pressing against bottom and side. Be careful not to tear skins.
Bake 8 to 10 minutes or until light golden brown.
Remove from pan and cool on a wire rack.
Meanwhile, in a medium bowl, mix remaining ingredients except for sour cream and cilantro sprigs.
Just before serving, spoon bean mixture into wonton cups.
Top each with 1/2 teaspoon sour cream and garnish with sprigs.

Nutrition Facts : Calories 48.2, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.7, Sodium 147.7, Carbohydrate 8.9, Fiber 1.3, Sugar 0.1, Protein 1.9

BLACK BEAN-CORN WONTON CUPS

Black Bean-Corn Wonton Cups image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a stunning appetizer? Then treat your guests to these black bean and corn wonton cups - featuring hints of Asian and Southwest cuisine.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 35m

Yield 36

Number Of Ingredients 8

Ingredients

36 wonton wrappers (3 1/2-inch squares)
2/3 cup Old El Paso™ chunky-style 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

Steps:

Heat oven to 350°. Gently fit 1 wonton wrapper into each of 36 small muffin cups, 1 3/4x1 inch. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire racks.
Mix remaining ingredients except sour cream in medium bowl. Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream.

Nutrition Facts : Calories 50, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 100 mg, Sugar 0 g, TransFat 0 g

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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 5 minutes.
Meanwhile, in medium bowl, 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.

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