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Impossibly Easy Mexican Mini Veggie Pies

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Impossibly Easy Mexican Mini Veggie Pies
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  • Prep 20 min
  • Total 1 hr 5 min
  • Servings 6
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Make these delicious cheesy pies stuffed with black beans, onion and corn – made using Bisquick® mix.
By Betty Crocker Kitchens
Updated Oct 18, 2016

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

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)

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If your family does not like spicy food, substitute the chipotles in adobo with 1 teaspoon ground cumin.
  • tip 2
    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.

Nutrition

350 Calories, 22g Total Fat, 13g Protein, 27g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving (2 Mini Pies)
Calories
350
Calories from Fat
200
Total Fat
22g
33%
Saturated Fat
9g
47%
Trans Fat
1/2g
Cholesterol
100mg
33%
Sodium
650mg
27%
Potassium
570mg
16%
Total Carbohydrate
27g
9%
Dietary Fiber
6g
26%
Sugars
6g
Protein
13g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
10%
10%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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