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Prep 20min
Total1hr5min
Servings6
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Ingredients
Veggie Mixture
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 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)
Baking Mixture
1/2
cup Original Bisquick™ mix
1/2
cup milk
2
eggs
Garnishes, if desired
1
pint cherry or grape tomatoes, cut in half
1
avocado, pitted, peeled and diced
1/2
cup sour cream (1 tablespoon per pie)
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Steps
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.
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If your family does not like spicy food, substitute the chipotles in adobo with 1 teaspoon ground cumin.
Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.
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