Mexican Potstickers

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Every Day with Rachael Ray


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2 15 ounce cans black beans, rinsed

1 cup frozen corn kernels

2 jalapeno chiles, seeded and finely chopped

3/4 cup finely chopped seeded tomatoes

3/4 cup finely chopped red onion

1/2 cup chopped cilantro

1/4 cup sour cream

1 tablespoon hot sauce

2 teaspoons salt

60 wonton wrappers

Vegetable oil, for frying

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