Ingredients
36
wonton wrappers (3 1/2-inch squares)
2/3
cup 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
Preparation
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.
