Black Bean and Corn Wonton cups

For my Gingerbread party, one of the appetizers I made were these Black Bean and Corn Wonton cups:

The recipe is from Betty Crocker, and is easy and Yummy!

These are definitely a go-to for me!

Black Bean and Corn Wonton Cups

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)  black beans, rinsed and drained
1/4 cup plus 2 tablespoons fat-free sour cream


1.Heat oven to 350º. 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.

2.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.

Betty Says the nutriton info is:

1 Serving (1 Appetizer)Calories 50(Calories from Fat 0),Total Fat 0g(Saturated Fat 0g,Trans Fat 0g),Cholesterol 0mg;Sodium 100mg;Total Carbohydrate 11g(Dietary Fiber 1g,Sugars 0g),Protein 2g;Percent Daily Value*:Calcium ;Exchanges:1/2 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;0 Fat;Carbohydrate Choices:1;*Percent Daily Values are based on a 2,000 calorie diet.



I've made these for Bunco- they were a big hit!


I'm sharing this at: