Print

581
Save

1K
Pinterest

210
Email

43
Facebook

19

Impossibly Easy Mexican Mini Veggie Pies

3 Ratings

1 Comments

Impossibly Easy Mexican Mini Veggie Pies

Prep 20 min
Total 1 hr 5 min
Servings 6

Make these delicious cheesy pies stuffed with black beans, onion and corn – made using Bisquick® mix. MORE+ LESS-

By Betty Crocker Kitchens

October 18, 2016

Make with

Bisquick

Ingredients

Veggie Mixture

tablespoon vegetable oil

large onion, chopped (1 cup)

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

1/2

cup frozen corn

cloves garlic, finely chopped

1/4

teaspoon dried oregano

1/2

teaspoon salt

tablespoon fresh lime juice

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

1/4

cup fresh cilantro, chopped

cup shredded Cheddar cheese (4 oz)

Baking Mixture

1/2

cup Original Bisquick™ mix

1/2

cup milk

eggs

Garnishes, if desired

pint cherry or grape tomatoes, cut in half

avocado, pitted, peeled and diced

1/2

cup sour cream (1 tablespoon per pie)

Steps

Hide Images

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.

Expert Tips

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving (2 Mini Pies)

Calories: 350
Calories from Fat: 200

% Daily Value

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;