Black Bean and Corn Wonton Cups

I have actually used these wonton cups for other recipes. They are good with chicken salad and we always use them with lettuce wraps too. Dale likes the lettuce wraps in these cups more than he likes them wrapped in lettuce leaves. They make a good presentation so they are great for parties.

I have been concerned about the sharp corners with children so I usually buy the wonton circles instead of the squares and that takes care of the problem.

Directly link to the online recipe here.



Black Bean and Corn Wonton Cups
With hints of Asian and Southwest cuisine, this stunning appetizer is sure to draw raves from party guests.

Prep Time:25 min
Start to Finish:35 min
Makes:36 appetizers
17 Ratings : 12 ReviewsRead all Reviews Rate/Review this Recipe



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 (15.25 ounces) Green Giant® whole kernel corn, drained
1 can (15 oz) Progresso® black beans, drained, rinsed
1/4 cup sour cream

Cilantro sprigs, if desired

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. 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. Garnish each with cilantro sprig.

Nutrition Information:
1 Serving: Calories 55 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 5 mg; Sodium 90 mg; Total Carbohydrate 10 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 4 %; Calcium 0%; Iron 4 % Exchanges: 1/2 Starch *Percent Daily Values are based on a 2,000 calorie diet.


Do-Ahead Tip
Get a head start on your party by baking the wontons and making the filling 2 days before. Fill and garnish wonton cups just before serving.

Special Touch
Tie green onion strips into elegant “bows” around each cup to make guests feel extra special!

Apple Dip

Apple Dip
from: Kim Johnson

8 oz cream cheese
½ cup brown sugar
¼ cup sugar
1 tsp vanilla
Less than one package (8 oz) of toffee bits – as many as you’d like really

The toffee bits (in case you, like me, did not already know this) are near the chocolate chips in your grocery store. Nicole tells me that if you can’t find plain bits, you can always use the chocolate-covered variety as well – I mean what’s not a little better with chocolate?!

Carmel & Chocolate Pretzel Rods

We have used these for parties and gifts many, many times.

Pretzel Rod Carmel
½ cup butter
½ cup & 2 Tsp. Brown sugar
½ cup corn syrup
1 can sweetened condensed milk
dash of salt
½ tsp. Vanilla

Melt butter in sauce pan-add brown sugar, stir until dissolved. Stir in corn syrup and sweetened condensed milk and salt. Stir constantly on med. heat until a soft ball forms (15 – 20 min). When reaches soft ball stage (I use a candy thermometer) remove from heat, add vanilla. Let cool slightly( you want most of the carmel to stick to the rod) then dip pretzel rods and place on parchment paper. Place in refrigerator until set.

Once carmel has set melt 1 bag of choc. chips in microwave and dip rod again. Put in refrigerator until set. Can drizzle white choc. over the rods or decorate with mini chips, m&m’s, nuts, coconut or anything that sounds great!

Can make ahead 2 to 3 days but keep in refrigerator until day of eating.


Some people have found that Guitard Choc. Chips are the best for dipping.