Black Bean and Corn Wonton Cups

Black Bean and Corn Wonton Cups

With hints of Asian and Southwest cuisine, this stunning appetizer is sure to draw raves from party guests.

Prep Time

25

Minutes

Total Time

35

Minutes

Makes

36

appetizers

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.
Makes 36 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead Tip
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.
Special Touch
Tie green onion strips into elegant “bows” around each cup to make guests feel extra special!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 55
    • (Calories from Fat 10 ),
  • Total Fat 1 g
    • (Saturated Fat 0g,),
  • Cholesterol 5 mg;
  • Sodium 90 mg;
  • Total Carbohydrate 10 g
    • (Dietary Fiber 1 g,
  • Protein 2 g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    *Percent Daily Values are based on a 2,000 calorie diet.