Black Bean and Corn Wonton Cups

  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Servings: 36
  • Rating:
With hints of Asian and Southwest cuisine, this stunning appetizer is sure to draw raves from party guests.


  • 36 wonton skins
  • 2/3 cup Old El Paso Thick 'n Chunky salsa
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 can (15.25 ounces) Green Giant whole kernel corn, drained
  • 1 can (15 oz) Progresso black beans, drained, rinsed
  • 1/4 cup sour cream
  • Cilantro sprigs, if desired


Heat oven to 350ºF. Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4x1 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 teaspoon sour cream. Garnish each with cilantro sprig.