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This was fun to make, and fun to eat!

SOUTHWESTERN CHICKEN CUPS

2 tbsps olive oil
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped white onion
2 cups frozen corn
1 tsp salt (or to taste)
3-4 cloves garlic, minced
1 cup canned black beans, drained
2 cups cooked chicken, chopped or shredded
1 teaspoon black pepper
1 1/2 cups shredded sharp cheddar cheese
24 won ton wrappers
Cilantro, sour cream & salsa (for garnish)

Preheat oven to 375 degrees F. Generously coat a standard-size muffin tin with nonstick cooking spray.

Add olive oil to a large skillet over high heat. When the oil is very hot, carefully add the onions, bell peppers, frozen corn & salt. Cook the veggies, stirring occasionally until slightly blackened on the edges, about 5 minutes.

Reduce heat to medium-low. Add the minced garlic and stir until fragrant and well incorporated, about 30 seconds.

Add the beans, chicken, and black pepper. Stir to combine. Remove from heat and set aside.

Place a won ton wrapper in the bottom of each cup in the prepared muffin tin. Add about two tablespoons of chicken mixture and top with about a teaspoon of cheese. Add another won ton wrapper and add more chicken-veggie mixture and cheese.

Bake at 375 degrees F for 12 minutes, until heated through and won ton edges are golden.

Serve on a bed of greens (I used baby spinach) with a sprinkling of cilantro and dollops of sour cream and salsa (I used pico di gallo.)