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Black bean and corn wontons A recipe from <a href="https://www.wefacecook.com/international/cuisine/Vietnam">Vietnam</a> Black bean and corn wontons A recipe from <a href="https://www.wefacecook.com/international/cuisine/"></a> Black bean and corn wontons A recipe from <a href="https://www.wefacecook.com/international/cuisine/Cambodia">Cambodia</a> {, {,and 197 countries in the world sharing their cultural heritage through food. Become a contributor. Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Black bean and corn wontons | wefacecook.com Black bean and corn wontons | wefacecook.com
Recipe

BLACK BEAN AND CORN WONTONS

Serves: 16
If they like it, it serves 16 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 10 minutes
Totaltime: 30 minutes
Additional info: Makes 36 wontons

Ingredients

  • 36 wonton skins
  • 2/3 cup thick and chunky salsa
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1-15 ounce can whole kernel corn, drained
  • 1-15 ounce can black beans, rinsed and drained
  • 1/4 cup sour cream

Preparation

  • Heat oven to 350 degrees.
    Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4-inch by 1-inch, pressing against bottom and side.
    Bake 8 to 10 minutes or until lightly golden brown. Remove from pan; cool on wire rack.
    Mix remaining ingredients except sour cream.
    Just before serving, spoon bean mixture into wonton cups.
    Top each with 1/2 teaspoon sour cream.
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