36 wonton skins 2/3 cup thick-and-chunky salsa 1/4 cup chopped fresh cilantro 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1 (15 1/4 ounce) can whole kernel corn -- drained 1 (15 ounce) can black beans -- rinsed and drained 1/4 cup plus 2 tablespoons nonfat sour cream Cilantro sprigs -- if desired |Heat oven to 350?. Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4 ? 1 inch. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire racks. 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.