Preheat oven to 350 degrees F (180 degrees C).
Chop the Fresh Cilantro (2 tablespoon). Finely chop the Red Bell Pepper (1/2 cup) and Onion (1/2 cup). Dice the Boneless, Skinless Chicken Breast (1 pound). Drain the Canned Black Beans (1/2 cup).
In a medium skillet over medium/medium low heat, add Vegetable Oil (2 teaspoon) and let warm up for 1-2 minutes. Add the finely chopped onion and red bell pepper and cook until soft, 6-8 minutes. Then remove from pan and set aside.
Add additional Vegetable Oil (2 teaspoon), diced chicken, and cilantro to the pan, sprinkle with the Goya® Sazon con Culantro y Achiote (1 package) and cook thoroughly, 6-8 minutes. Remove from pan, drain, and place in a medium bowl.
Add the onion, red bell pepper, and drained black beans to the chicken and mix until well blended. Line greased mini muffin tins with Wonton Wrappers (36), pressing down gently to mold the shape. Bake wraps for 7 minutes, then remove.
Add a pinch of Shredded Mexican Cheese Blend (8 ounce) to the bottom of each cup. Evenly distribute the chicken mixture into each wonton cup. Sprinkle the remaining cheese over the chicken mixture, evenly distributing over each wonton cup.
Place the wonton cups in the oven and bake for 10 minutes or until cheese melts.
Remove from oven and allow to cool slightly before carefully removing from the wonton cups from the muffin tin. Serve warm with desired toppings.