Impossibly Easy Mexican Mini Veggie Pies

 

1

tablespoon vegetable oil

1

large onion, chopped (1 cup)

1

to 2 chipotle chiles in adobo sauce (from 7-oz can), chopped

1/2

cup Green Giant® Valley Fresh Steamers® Niblets® frozen corn

2

cloves garlic, finely chopped

1/4

teaspoon dried oregano

1/2

teaspoon salt

1

tablespoon fresh lime juice

1

cup black beans, drained, rinsed (from 15-oz can)

1/4

cup fresh cilantro, chopped

1

cup shredded Cheddar cheese (4 oz)

1/2

cup Original Bisquick® mix

1/2

cup milk

2

eggs

1

pint cherry or grape tomatoes, cut in half

1

avocado, pitted, peeled and diced

1/2

cup sour cream (1 tablespoon per pie)

• 1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• 2 In 10-inch skillet, heat oil over medium-high heat. Add onion, chiles, frozen corn and garlic; cook 5 minutes, stirring occasionally. Add oregano, salt, lime juice, beans and cilantro, stirring until combined. Remove from heat. Cool 5 minutes; stir in cheese.
• 3 In medium bowl, stir baking mixture with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup veggie mixture. Spoon 1 tablespoon baking mixture onto veggie mixture in each muffin cup.
• 4 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean, and tops are golden brown. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 5 minutes, and serve with garnishes.