Olive oil
36 wonton skins
2/3 cup salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 can (15.25 ounces) whole kernel corn, drained
1 can (15 oz) black beans, drained, rinsed
1/4 cup sour cream
1. Heat oven to 350ºF. Brush wonton with olive oil. Gently fit 1 wonton skin into each of 36 small muffin cups pressing against bottom and side. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire rack.
2. 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.
http://www.bettycrocker.com/
looks good.
