Black bean and Corn Wonton cups

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.