Recipe: Black Bean and Corn Wontons (Fusion Cooking-Chinese & Mexican) (wonton wrappers baked in muffin cups then filled)

BLACK BEAN AND CORN WONTONS
Makes 36 wontons

36 wonton skins
FOR THE FILLING:
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

Preheat 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.