Black Bean and Corn Wonton Crisps
1 can black beans, drained and rinsed
1 can yellow corn, drained and rinsed (can substitute frozen corn)
1 cup shredded pepperjack cheese
1/2 cup salsa
1/4 cup chopped cilantro
salt and pepper
Wonton skins
1/2 cup sour cream
Zest of one lime
Combine first six ingredients and allow for flavors to blend
Combine sour cream and lime zest
Prepare wonton crisps by cutting 1/8 inch off of each side in order to make smaller. Can use original size for larger portions
Spray mini muffin pan with cooking spray. Place wonton crisps individually in muffin pan. Can use regular size muffin pan for larger wonton skins
Bake wonton skins for 5 minutes at 350 degrees. Allow to cool to room temperature
Fill wonton cups with bean and corn mixture pressing to fill completely
Bake wonton cups with filling for 3 minutes or until cheese has melted
Top with lime sour cream