Black Bean and Corn Wonton Cups:

36 wonton skins
2/3 cup thick-and-chunky salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 can (15 1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1/4 cup sour cream
Cilantro sprigs, if desired

 

1. Heat oven to 350º. Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4 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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