MEATLESS BURRITO POT PIES

Meatless Burrito Pot Pies image

Ready in 45 minutes, these Mexican-inspired pot pies make a terrific weeknight meal the whole family will enjoy.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 11

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:

Heat oven to 375°F. Place 1 corn tortilla in each foil tart pan; place pans in 15x10x1-inch pan.
In medium bowl, mix beans, tomatoes, jalapeños, chili powder and cumin. Divide mixture evenly (about 1/2 cup) into tart pans.
Wipe out bowl; in bowl, mix rice and cheese. Divide mixture evenly (about 1/2 cup) over bean mixture in pans.
Bake about 30 minutes or until pot pies are thoroughly heated. Top each with avocado and salsa.

Nutrition Facts : Calories 350, Carbohydrate 41 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 8 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 5 g, TransFat 0 g