Black Bean And Corn Wonton Cups Food

BLACK BEAN AND CORN WONTON CUPS

Steps:

• Heat oven to 350°F. 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.

BLACK BEAN-CORN WONTON CUPS

Steps:

• Heat oven to 350°. Gently fit 1 wonton wrapper into each of 36 small muffin cups, 1 3/4x1 inch. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire racks.
• Mix remaining ingredients except sour cream in medium bowl. Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream.

BLACK BEAN AND CORN WONTON CUPS

Steps:

• Heat oven to 350°F.
• Gently fit one wonton skin into each of 36 small muffin cups, pressing against bottom and side. Be careful not to tear skins.
• Bake 8 to 10 minutes or until light golden brown.
• Remove from pan and cool on a wire rack.
• Meanwhile, in a medium bowl, mix remaining ingredients except for sour cream and cilantro sprigs.
• Just before serving, spoon bean mixture into wonton cups.
• Top each with 1/2 teaspoon sour cream and garnish with sprigs.

WONTON TACO CUPS

Steps:

• For the wonton cups: Preheat the oven to 375 degrees F.
• Brush 12 cups of a mini muffin pan with the butter. Fit 1 wonton wrapper into each cup, folding the sides as needed.
• In a small bowl, toss together the beans, green chiles, chili powder and lime juice. Spoon some of the bean mixture into each cup, about a heaping tablespoon each. Bake until the filling is warmed through, about 12 minutes. Remove the pan and top each cup with a pinch of cheese. Return the pan to the oven and continue to bake until the cheese is melted and the wontons are golden, another 5 minutes.
• For the toppings: Let the taco cups cool in the pan for a minute or two. Transfer the taco cups to a platter and top each with some avocado, pico de gallo, a small dollop of sour cream, hot sauce, if using, and cilantro.

BLACK BEANS AND CORN

Steps:

• Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and onions, and cook, stirring occasionally, until translucent and very soft, about 10 minutes.
• Drain the black beans, and reserve 1/4 cup of the liquid. Add the beans, the reserved bean liquid, and the remaining ingredients, except the parsley, to saucepan; cover, raise heat to medium, and cook, stirring occasionally, 10 to 12 minutes. Remove from heat, transfer to a serving dish, and garnish with the parsley leaves. Serve immediately.

BLACK BEAN AND CORN WONTONS WITH 3 CHEESE SWEET PEPPER SAUCE

Steps:

• Mash together beans and salsa; stir in corn, onions and cumin.
• Place bean mixture evenly in centers of 10 wonton skins.
• Brush edges of wontons with water, top with remaining skins, and seal by press edges firmly together, pushing out air.
• Trim edges with a fluted pastry wheel, and cover with a damp towel until ready to cook.
• Combine red pepper, cottage cheese, beer, and garlic in an electric blender, cover and process until smooth, stopping once to scrape down the sides.
• Transfer pepper mixture to a saucepan, and add the mozzarella and Parmesan.
• Cook until cheese is melted, stirring constantly.
• Remove from heat and keep warm.
• Bring water to a boil in a Dutch oven.
• Add wontons, and return to a boil.
• Reduce heat and simmer 4-5 minutes or until wontons are tender.
• Remove wontons with a slotted spoon and drain well.
• Coat a baking sheet with cooking spray, and place wontons on it.
• Broil 5 1/2" from heat with door partially open for 3-4 minutes or until lighlty browned.
• Divide wontons and cheese mixture between two plates, and garnish with cilantro if desired.