Meatless Burrito Pot Pies

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

Minutes

Total Time

45

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 130),
  • Total Fat 14g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 30mg;
  • Sodium 1040mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 8g,
    • Sugars 5g),
  • Protein 14g;
Percent Daily Value*:
    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.