BLACK BEAN-CORN WONTON CUPS

Black Bean-Corn Wonton Cups image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a stunning appetizer? Then treat your guests to these black bean and corn wonton cups - featuring hints of Asian and Southwest cuisine.

Provided by By Betty Crocker Kitchens

Time 35m

Yield 36

Number Of Ingredients 8

Ingredients

36 wonton wrappers (3 1/2-inch squares)
2/3 cup Old El Paso™ chunky-style salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 can (15 ounces) whole kernel corn, drained
1 can (15 ounces) Progresso™ black beans, rinsed and drained
1/4 cup plus 2 tablespoons fat-free sour cream

Steps:

Heat oven to 350°. Gently fit 1 wonton wrapper into each of 36 small muffin cups, 1 3/4x1 inch. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire racks.
Mix remaining ingredients except sour cream in medium bowl. Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream.

Nutrition Facts : Calories 50, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 100 mg, Sugar 0 g, TransFat 0 g