Black Bean-Corn Wonton Cups (1 PT) Recipe - Cooking Index
Black Bean-Corn Wonton Cups (1 PT) Recipe - Cooking Index
| 36 | Wonton skins | |
| 2/3 cup | 157ml | Thick-and-chunky salsa |
| 1/4 cup | 4g / 0.1oz | Chopped fresh cilantro |
| 1/2 teaspoon | 2.5ml | Ground cumin |
| 1/2 teaspoon | 2.5ml | Chili powder |
| 15 1/4 oz | 433g | Whole kernel corn - drained |
| 15 oz | 426g | Black beans - rinsed and drained |
| 1/4 cup | 59ml | Plus 2 tablespoons nonfat sour cream |
| Cilantro sprigs - if desired |
Heat oven to 350º. Gently fit 1 wonton skin into each of 36 small muffin
cups, 1 3/4 × 1 inch. Bake 8 to 10 minutes or until light golden brown.
Remove from pan; cool on wire racks. 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.
Description:
"This recipe is great when you need appetizers that can be prepared
ahead of time. Just bake the wonton cups ahead and mix up the filling.
Fill and garnish the wonton cups right before serving."
Copyright:
"© General Mills, Inc. 1998."
Yield:
"36 Appetizers"
Per serving: 44 Calories (kcal); trace Total Fat; (5% calories from fat);
2g
Protein; 9g Carbohydrate; 1mg Cholesterol; 130mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat;
0 Other Carbohydrates
Shared by: S. May, PointsTowardSuccess
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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