Preheat your oven to 350°F.
Line the muffin pan with wonton wrappers to form the cups. Bake for 5 minutes, remove from the oven and set aside.
36 wonton wrappers
Season the chicken with salt, pepper, chili powder and cumin.
1 pound chicken, salt, pepper, 1 teaspoon chili powder, 1 teaspoon ground cumin
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for 5-7 minutes, or until no longer pink in the center.
1 tablespoon extra virgin olive oil
Stir in the black beans, corn, and half of the cheddar cheese. Cook until hot and melted.
1 cup black beans, 1 cup corn, 1 cup cheddar cheese
Add about a tablespoon of the chicken mixture to each wonton wrapper.
Top each cup with a pinch of the remaining cheese and return to the oven for 5-7 minutes until the wonton wrappers just start to turn light brown.
1 cup cheddar cheese
Garnish with the fresh cilantro.
1/4 cup loosely packed cilantro leaves