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