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Black Bean and Corn Wonton Cups

36 Wonton skins
2/3 c Thick-and chunky salsa
1/4 c Chopped fresh cilantro
1/2 ts Ground cumin
1/2 ts Chili powder
1 cn ( 15 1/4 oz.) whole kernel corn, drained
1 cn (15 oz.) black beans, rinsed and drained
1/4 c Plus 2 tbsp. sour cream
Cilantro sprigs, if desired


Heat oven to 350F. Gently fit 1 wonton skin into each of 36 small muffing cups, 1 3/4 x 1 inch, pressing against bottom and side. 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 tsp. sour cream. Garnish each with cilantro sprig. Yield: 36 servings.


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