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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
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 11g | |
| Recipe makes 36 servings | |
| Calories 38 | |
| Calories from Fat 4 | 11% |
| Total Fat 0.47g | 1% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 2mg | 0% |
| Potassium 154mg | 4% |
| Total Carbs 6.38g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.27g | 0% |
| Protein 2.23g | 4% |
