Meatless Burrito Pot Pies

  • Prep 15 min
  • Total 45 min
  • Servings 6

Ingredients

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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
1040mg
43%
Potassium
530mg
15%
Total Carbohydrate
41g
14%
Dietary Fiber
8g
33%
Sugars
5g
Protein
14g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
25%
25%
Iron
15%
15%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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