BLACK BEAN AND CORN WONTON CUPS
With hints of Asian and Southwest cuisine, this stunning appetizer is sure to draw raves from party guests.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 36
Number Of Ingredients 9
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.
Nutrition Facts : Calories 55, Carbohydrate 10 g, Cholesterol 5 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 90 mg
BLACK BEAN AND CORN WONTON CUPS
Make and share this Black Bean and Corn Wonton Cups recipe from Food.com.
Provided by Smilyn
Categories Black Beans
Time 40m
Yield 36 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 48.2, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.7, Sodium 147.7, Carbohydrate 8.9, Fiber 1.3, Sugar 0.1, Protein 1.9
BLACK BEANS & CORN
Simple, quick, and healthy. Serve this over brown rice for a healthy vegan meal that contains all the amino acids that you need, or try it as a side dish without the rice.
Provided by rpgaymer
Categories Black Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a small pan over medium-high heat. Add the onions, and sautee for 5 minutes, or until soft.
- Add the beans, corn, paprika, oregano and garlic salt to the pan and stir well. Lower the heat to low and cook for 10 minutes while stirring occasionally.
- Serve this over brown rice if you like, or top with pico de gallo and/or avocados.
BLACK BEANS AND CORN
This is a quick and easy protein-packed side dish.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 10
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.
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- 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 5 minutes.
- Meanwhile, in medium bowl, 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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