The recipe could not have been simpler — just black bean salsa popped into baked wonton cups. Easy, cute, fresh, and delicious. Feel free to substitute in any of your favorite chunky salsa recipes with these! Just be sure that the salsa are well-drained, otherwise the bottoms of the wonton cups will get soggy.
Ingredients: (reference)
- 36 wonton skins
- 2/3 cup Chunky salsa
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 can (15.25 ounces) whole kernel corn, drained
- 1 can (15 oz) black beans, drained, rinsed
- 1/4 cup sour cream
- Cilantro sprigs, if desired Directions:1. Heat oven to 350ºF. Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4×1 inch, pressing against bottom and side. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire rack.
2. 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.
