Black Bean and Corn Wonton Cups

Simplicity and ease are the perfect words for this yummy appetizer. A few ingredients, a saucepan and a muffin tin are all you need to get this on the snack table quickly. Everyone with love it!

Shopping List:
Serves 4

2 Cans of low sodium black beans, rinsed and drained
1 Bag of frozen organic corn, thawed
½ Red pepper, chopped
¼ Cup of onion, chopped
2 Garlic cloves, minced
½ Cup of feta cheese, crumbled (vegan or regular)
I package of small wonton wrappers
Hand full of parsley, chopped
Onion powder
Garlic powder
Sea salt

Yogurt Dip:
1 small container of thick plain yogurt (vegan or regular)
1 tablespoon of mayo (vegan or regular)
Squeeze of lime
Capful of apple cider vinegar
1 Shake of garlic powder
2 shakes of hot sauce (optional)
Put all ingredients in a bowl and whisk together.

Method:
1. In a large sauce pan heat 2 tablespoons of oil on medium. Add onion and sauté for 2 minutes.

2. Add garlic, sauté for 30 seconds.

3. Add black beans, corn, and red pepper. Sauté until heated through.

4. Add a pinch of sea salt and 2 shakes of onion and garlic powder. Gently mix together.

5. Turn off and set aside to cool.

6. Heat oven to 350 and spray a muffin pan with oil.

7. Place a wonton wrapper over each muffin hole and push down gently in the middle. The middle of the wonton wrapper should be touching the bottom of the muffin holes, while the sides are sticking up. Give each a light spray (this will help it to brown).

8. Take a tablespoon and fill each wonton wrapper muffin with the black bean and corn mixture.

9. Sprinkle the top with the crumbled feta.

10. Bake in oven for 10 minutes or until the wonton tips are brown and golden.

11. Place on a plate with dip and garnish with chopped parsley. Enjoy.