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 can (15.25 oz) corn
1 can (15 oz) black beans, drained
1/4 cup sour cream
cilantro sprigs, if desired
1. Heat oven to 350. Gently fit 1 wonton skin into each of 36 small muffin cups, (1 3/4 x 1 inch) pressing against bottom and sides. bake 8-10 minutes or until light golden brown. remove from pan, cool on wire rake 5 minutes.
2. Meanwhile, in a medium mixing bowl, mix the 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. Garnish with cilantro sprigs.
These are way yummy! I didn't use the cumin powder though. I cooked the wonton wrappers the night before, then in the morning I put them together and it only took like 5 minutes. The wonton wrappers do get soggy after a few hours of being filled.
This recipe is from the Summer 2006 Betty Crocker Fun Summer Appetizers