| 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 Giant® whole kernel corn, drained |
| 1 | can (15 oz) Progresso® black beans, drained, rinsed |
| 1/4 | cup sour cream |
| Cilantro sprigs, if desired |
| 1. | Heat oven to 350ºF. 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. |
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| Get a head start on your party by baking the wontons and making the filling 2 days before. Fill and garnish wonton cups just before serving. |
|
| Tie green onion strips into elegant “bows” around each cup to make guests feel extra special! |
Nutrition Information:
55 ( 10 ); 1 g ( 0g); 5 mg; 90 mg; 10 g ( 1 g); 2 g 2 %; 4 %; 0%; 4 % 1/2