Black Bean And Corn Wonton Cups

• 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 (15 1/4 ounce) canned whole kernel corn, drained
• 1 (15 ounce) can canned black beans, rinsed, drained
• 1/4 cup sour cream, plus
• 2 tablespoons sour cream
• fresh cilantro stem, as garnish

1. Heat oven to 350u0b0F.
2. Gently fit one wonton skin into each of 36 small muffin cups, pressing against bottom and side. Be careful not to tear skins.
3. Bake 8 to 10 minutes or until light golden brown.
4. Remove from pan and cool on a wire rack.
5. Meanwhile, in a medium bowl, mix remaining ingredients except for sour cream and cilantro sprigs.
6. Just before serving, spoon bean mixture into wonton cups.
7. Top each with 1/2 teaspoon sour cream and garnish with sprigs.

skins, chunky salsa, fresh cilantro, ground cumin, chili powder, whole kernel corn, black beans, sour cream, sour cream, cilantro stem

Taken from www.food.com/recipe/black-bean-and-corn-wonton-cups-240202 (may not work)