Meatless Burrito Pot Pies

Ready in 45 minutes, these Mexican-inspired pot pies make a terrific weeknight meal the whole family will enjoy.

  • Prep Time 15 min
  • Total Time 45 min
  • Servings 6

Ingredients

6
soft corn tortillas (5 1/2 inch)
6
foil tart pans
1
can (16 oz) vegetarian refried beans
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
2
tablespoons pickled jalapeño slices, drained, chopped
2
teaspoons chili powder
1
teaspoon ground cumin
1
package (8.8 oz) microwavable Spanish rice
1 1/2
cups shredded Mexican cheese blend (6 oz)
1
avocado, pitted, peeled and sliced
1/3
cup Old El Paso™ Thick 'n Chunky salsa
  • 1 Heat oven to 375°F. Place 1 corn tortilla in each foil tart pan; place pans in 15x10x1-inch pan.
  • 2 In medium bowl, mix beans, tomatoes, jalapeños, chili powder and cumin. Divide mixture evenly (about 1/2 cup) into tart pans.
  • 3 Wipe out bowl; in bowl, mix rice and cheese. Divide mixture evenly (about 1/2 cup) over bean mixture in pans.
  • 4 Bake about 30 minutes or until pot pies are thoroughly heated. Top each with avocado and salsa.

Expert Tips

Look for foil “tart” pans that are about 4 1/2 inches in diameter by 1 1/4 inches high to make perfect-size pot pies. Foil pans labeled “pot pie” pans are actually wider and deeper—which are too big for this recipe.

For added crunch, sprinkle pot pies with crushed corn chips.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
1040mg
1040%;
Total Carbohydrate
41g
41%
(Dietary Fiber
8g
8%
  Sugars
5g
5%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
10%;
Calcium
25%;
Iron
15%;
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.