Best Mexican Mini Veggie Pies Recipes

IMPOSSIBLY EASY MEXICAN MINI VEGGIE PIES

Impossibly Easy Mexican Mini Veggie Pies image

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

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 17

Ingredients

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)
1/2 cup Original Bisquick™ mix
1/2 cup milk
2 eggs
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:

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
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.
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.
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.

Nutrition Facts : Calories 350, Carbohydrate 27 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 9 g, ServingSize 1 Serving (2 Mini Pies), Sodium 650 mg, Sugar 6 g, TransFat 1/2 g

MEXICAN MINI VEGGIE PIES RECIPE - (4.7/5)

Mexican Mini Veggie Pies Recipe - (4.7/5) image

Provided by á-174535

Number Of Ingredients 20

Ingredients

VEGGIE MIXTURE
1 tablespoon vegetable oil
1 large onion, chopped, about 1 cup
1 to 2 chipotle chiles in adobo sauce, from 7 ounce can, chopped
1/2 cup Green Giant™ Steamers™ Niblets® 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 ounce can
1/4 cup fresh cilantro, chopped
1 cup shredded Cheddar cheese, about 4 ounces
BAKING MIXTURE
1/2 cup Original Bisquick™ mix
1/2 cup milk
2 eggs
GARNISHES
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:

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In 10-inch skillet, saute the chopped onion, chiles, corn and garlic until the onion are garlic are soft. Cool about 5 minutes and add the rest of the ingredients for the veggie mixture. In medium bowl, stir baking mixture ingredients 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. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve with a dollap of sour cream, avocado and cherry tomatoes. Expert Tips: If your family does not like spicy food, substitute the chipotles in adobo with 1 teaspoon ground cumin. Easy Mexican Mini Veggie 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.