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

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.