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Black Bean and Corn Wonton Cups

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Black Bean and Corn Wonton Cups
  • Prep 25 min
  • Total 35 min
  • Servings 36
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With hints of Asian and Southwest cuisine, this stunning appetizer is sure to draw raves from party guests.
Updated Jul 21, 2008

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) whole kernel corn, drained
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1/4 cup sour cream
  • Cilantro sprigs, if desired

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Tie green onion strips into elegant “bows” around each cup to make guests feel extra special!

Nutrition

55 Calories, 1 g Total Fat, 2 g Protein, 10 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
55
Calories from Fat
10
Total Fat
1 g
Saturated Fat
0g
Cholesterol
5 mg
Sodium
90 mg
Potassium
90 mg
Total Carbohydrate
10 g
Dietary Fiber
1 g
Protein
2 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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