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Receta Black Bean and Corn Wonton Cups
by Bob Towlson

Black Bean and Corn Wonton Cups
Calificación: 4/5
Avg. 4/5 1 voto
  Mexico Mexican
  Raciónes: 36

Ingredientes

  • 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 Green Giant® whole kernel corn -- (15.25 ounces)
  • drained
  • 1 can black beans -- (15 ounces) rinsed
  • and drained
  • 1/4 cup sour cream
  • Cilantro sprig -- if desired

Direcciones

  1. 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.
  2. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire rack.
  3. Mix remaining ingredients except sour cream and cilantro sprigs. Just before serving, spoon bean mixture into wonton cups.
  4. Top each with 1/2 teaspoon sour cream. Garnish each with cilantro sprig.