| | Directions | | Heat oven to 350 degrees F. Gently fit 1 wonton skin into each of 36 miniature muffin cups, pressing against bottom and side. Bake 8-10 minutes or until light golden brown; remove from pan, cool for 5 minutes. Meanwhile in medium bowl, mix remaining ingredients except sour cream. Just before serving, spoon bean mixture into wonton cups. Top each with sour cream. |
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| Ingredients | | - |  | 36 wonton wrappers |
| - | | 2/3 cup salsa, thick and chunkly style |
| - | | 1/4 cup fresh cilantro, chopped |
| - | | 1/2 teaspoon ground cumin |
| - | | 1/2 teaspoon chili powder |
| - | | 1 can whole kernel corn, drained (15.25 ounce can) |
| - | | 1 can black beans, rinsed and drained |
| - | | 1/4 cup sour cream |
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