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Impossibly Easy Mexican Mini Veggie Pies
Impossibly Easy Mexican Mini Veggie Pies
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Prep Time:
20 minutes
Total Time:
1 hour 5 minutes
Create tasty cheesy black bean, onion, and corn pies using Bisquick® mix.
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
  • 1 pint cherry or grape tomatoes, cut in half
  • 1 avocado, pitted, peeled and diced
  • 1/2 cup sour cream (1 tablespoon per pie)
Instructions:
  • Preheat the oven to 375°F and generously coat 12 regular-size muffin cups with cooking spray.
  • 1. Heat oil in a 10-inch skillet over medium-high heat. Add onion, chiles, frozen corn, and garlic. Cook for 5 minutes, stirring occasionally. Stir in oregano, salt, lime juice, beans, and cilantro until combined. Remove from heat and let cool for 5 minutes before stirring in the cheese.
  • Blend the baking mixture in a medium bowl using a whisk or fork until smooth. Fill each muffin cup with 1 scant tablespoon of the baking mixture, top with about 1/4 cup of the veggie mixture, and finish by adding 1 tablespoon of the baking mixture onto the veggie mixture in each muffin cup.
  • Bake for 30-35 minutes until a toothpick inserted in the center comes out clean and the tops are golden brown. Gently loosen the sides of the pies with a thin knife, remove from the pan, and place top sides up on a cooling rack. Allow to cool for 5 minutes before serving with garnishes.

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