Black Bean and Corn Wonton Cups

Black Bean and Corn Wonton Cups

Had a bridal shower here last night for my friend Brandi who is getting married and moving to Oregon so we had to get all the girls together before she left!  We did appetizers and dessert, here is one of the appetizers I made.  It’s a recipe from “Betty Crocker” and it was really easy to make, party friendly because you can bake the wonton wrappers ahead of time and then just fill right before, and they were yummy!

36 wonton skins (these are located in the produce section of your grocery store, the first time I bought them I wandered around endlessly trying to find them so I thought I’d save you a little time!)

2/3 cup salsa

1/4 cup fresh cilantro

1/2 teaspoon cumin

1/2 teaspoon chili powder

1 (15.25 oz) can whole kernel corn, drained

1 (15 oz) can black beans, drained and rinsed

1/4 sour cream (I totally forgot to add this!)

1  Heat oven to 350.  Gently fit 1 wonton skin into each of 36 mini muffins cups, 1 3/4 x 1″, pressing against bottom and side.  (It didn’t say to spray the pan with cooking spray but I did just to be safe and I used my Pampered Chef mini tart shaper to press the wonton skins into the muffin pan.)  Bake 8 – 10 minutes or until light golden brown.  Remove from pan and let cool.

2  Mix remaining ingredients except sour cream.  Just before serving, spoon bean mixture into wonton cups.  Top each with 1/2 teaspoon of sour cream.

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