Spicy Black Bean Wonton Cups
Spicy Black Bean Wonton Cups
Ingredients
For the Wonton Cups
- 12 wonton wrappers
- cooking spray, as needed
For the Black Bean Filling
- 1 tablespoon olive oil
- 1/4 cup red onion, finely diced
- 2 cloves garlic, minced
- 15 ounces black beans, rinsed and drained
- 1/2 cup corn, frozen, thawed
- 1 jalapeño, seeded and minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Garnish
- 1/4 cup sour cream
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Preheat oven to 375°F. Lightly spray a 12-cup muffin tin with cooking spray.
⏱️ 2 min•🌡️ 375
- 2
Carefully press one wonton wrapper into each muffin cup, forming a cup shape. You may need to gently fold or pleat the edges to fit.
⏱️ 5 min
- 3
Bake the wonton cups for 5-7 minutes, or until lightly golden and crisp. Remove from oven and set aside.
⏱️ 7 min•🌡️ 375
- 4
While wonton cups are baking, heat olive oil in a medium skillet over medium heat. Add diced red onion and cook for 3-4 minutes, until softened.
⏱️ 4 min
- 5
Add minced garlic and jalapeño to the skillet and cook for another 1 minute until fragrant.
⏱️ 1 min
- 6
Stir in the rinsed and drained black beans, thawed corn, chili powder, and cumin. Cook for 3-5 minutes, stirring occasionally, until heated through and flavors are combined.
⏱️ 5 min
- 7
Remove the skillet from heat. Stir in the fresh lime juice, salt, and black pepper. Lightly mash about half of the black beans with a fork or potato masher to create a slightly creamier texture while leaving some whole for texture.
⏱️ 3 min
- 8
Spoon the black bean filling evenly into the baked wonton cups.
⏱️ 3 min
- 9
Garnish each wonton cup with a dollop of sour cream and a sprinkle of fresh chopped cilantro. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Black Bean Wonton Cups
Ingredients
For the Wonton Cups
- 12 wonton wrappers
- cooking spray, as needed
For the Black Bean Filling
- 1 tablespoon olive oil
- 1/4 cup red onion, finely diced
- 2 cloves garlic, minced
- 15 ounces black beans, rinsed and drained
- 1/2 cup corn, frozen, thawed
- 1 jalapeño, seeded and minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Garnish
- 1/4 cup sour cream
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Preheat oven to 375°F. Lightly spray a 12-cup muffin tin with cooking spray.
⏱️ 2 min•🌡️ 375 - 2
Carefully press one wonton wrapper into each muffin cup, forming a cup shape. You may need to gently fold or pleat the edges to fit.
⏱️ 5 min - 3
Bake the wonton cups for 5-7 minutes, or until lightly golden and crisp. Remove from oven and set aside.
⏱️ 7 min•🌡️ 375 - 4
While wonton cups are baking, heat olive oil in a medium skillet over medium heat. Add diced red onion and cook for 3-4 minutes, until softened.
⏱️ 4 min - 5
Add minced garlic and jalapeño to the skillet and cook for another 1 minute until fragrant.
⏱️ 1 min - 6
Stir in the rinsed and drained black beans, thawed corn, chili powder, and cumin. Cook for 3-5 minutes, stirring occasionally, until heated through and flavors are combined.
⏱️ 5 min - 7
Remove the skillet from heat. Stir in the fresh lime juice, salt, and black pepper. Lightly mash about half of the black beans with a fork or potato masher to create a slightly creamier texture while leaving some whole for texture.
⏱️ 3 min - 8
Spoon the black bean filling evenly into the baked wonton cups.
⏱️ 3 min - 9
Garnish each wonton cup with a dollop of sour cream and a sprinkle of fresh chopped cilantro. Serve immediately.
⏱️ 2 min