BLACK BEAN-CORN WONTON CUPS
Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a stunning appetizer? Then treat your guests to these black bean and corn wonton cups - featuring hints of Asian and Southwest cuisine.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350°. Gently fit 1 wonton wrapper into each of 36 small muffin cups, 1 3/4x1 inch. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire racks.
- Mix remaining ingredients except sour cream in medium bowl. Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream.
Nutrition Facts : Calories 50, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 100 mg, Sugar 0 g, TransFat 0 g
BLACK BEAN & CORN QUINOA
Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter's college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. -Lindsay McSweeney, Winchester, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender., Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.
Nutrition Facts : Calories 375 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 668mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 10g fiber), Protein 13g protein.
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 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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4.7/5 (6)Total Time 22 minsCategory Appetizer
- Pre-heat oven to 400 Degrees F. Grease 2 standard size muffin pans (total 24 cups) with cooking spray; set aside.
- In a large bowl, combine the cream cheese, cilantro, jalapeno pepper, black beans, corn, taco seasoning and salt.
- Line the muffin tins with the wonton wrappers or small tortillas. Divide cream cheese mixture evenly into muffin tins. Top with shredded cheese and bake for 10-12 minutes or until golden and cheese is bubbly.
BLACK BEAN AND CORN WONTON CUPS RECIPE - PILLSBURY.COM
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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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