pondlady
11-14-2006, 02:09 PM
Oven: 350
8—10 Minutes
36 wonton skins
2/3 c thick 'n chunky salsa
1/4 c chopped fresh cilantro
1/2 t ground cumin
1/2 t chili powder
2 c frozen, thawed, whole kernel corn
1 can black beans, drained, rinsed
1/4 c sour cream
cilantro sprigs, if desired
Heat oven. Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4x1”, pressing against bottom and side, being careful not to poke a hole through. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire rack. Mix remaining ingredients except sour cream and cilantro sprigs. Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 t sour cream. Garnish each with cilantro sprig. Note: Bake wontons and make the filling before hand. Fill and garnish wonton cups just before serving.
8—10 Minutes
36 wonton skins
2/3 c thick 'n chunky salsa
1/4 c chopped fresh cilantro
1/2 t ground cumin
1/2 t chili powder
2 c frozen, thawed, whole kernel corn
1 can black beans, drained, rinsed
1/4 c sour cream
cilantro sprigs, if desired
Heat oven. Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4x1”, pressing against bottom and side, being careful not to poke a hole through. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire rack. Mix remaining ingredients except sour cream and cilantro sprigs. Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 t sour cream. Garnish each with cilantro sprig. Note: Bake wontons and make the filling before hand. Fill and garnish wonton cups just before serving.