Black Bean And Corn Wonton Cups
Source of Recipe
The Crossville Chronicle
List of Ingredients
36 wonton skins
2/3 c. thick and chunky salsa
1/4 c. chopped fresh cilantro
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 (15 1/4 oz.) can drained whole kernel corn
1 (15 oz.) can black beans, rinsed and drained
6 T. sour cream
cilantro sprigs (optional)
Recipe
Heat oven to 350 degrees. Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4-by-1-inch, pressing against bottom and side. Bake 8-10 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 teaspoon sour cream. Garnish each with cilantro sprig. Makes 36 appetizers. Nutritional information per serving: 55 calories, 1 gram fat, 5 milligrams cholesterol, 90 milligrams sodium, 10 grams carbohydrate, 2 grams protein. Dietary
exchanges: 1/2 starch, 1/2 vegetable.
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