Impossibly Easy Mexican Mini Veggie Pies

Name: Impossibly Easy Mexican Mini Veggie Pies
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 avocado, pitted, peeled and diced; 237 milliliters black beans, drained, rinsed (from 15-oz can); 1 to 2 chipotle chiles in adobo sauce (from 7-oz can), chopped; 2 eggs; 59 milliliters fresh cilantro, chopped; 118 milliliters frozen corn; 2 cloves garlic, finely chopped; 1 pint cherry or grape tomatoes, cut in half; 1 Tbsp fresh lime juice; 118 milliliters milk; 237 milliliters large onion, chopped; 0 teaspoons dried oregano; 1 teaspoons salt; 113 grams cup shredded Cheddar cheese; 118 milliliters sour cream (1 tablespoon per pie); 1 Tbsp vegetable oil; 118 milliliters Original mix

Impossibly Easy Mexican Mini Veggie Pies is a gluten free and vegetarian recipe with 6 servings. One portion of this dish contains approximately 12g of protein, 20g of fat, and a total of 299 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. If you have cream, onion, to 2 chipotle chiles in adobo sauce, and a few other ingredients on hand, you can make it. It is an affordable recipe for fans of Mexican food. com.

Instructions

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

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Cooking Spray

Equipment you will use

Muffin Liners

Oven

In 10-inch skillet, heat oil over medium-high heat.

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Cooking Oil

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Frying Pan

Add onion, chiles, frozen corn and garlic; cook 5 minutes, stirring occasionally.

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Frozen Corn

Chili Pepper

Garlic

Onion

Add oregano, salt, lime juice, beans and cilantro, stirring until combined.

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Lime Juice

Cilantro

Oregano

Beans

Salt

Remove from heat. Cool 5 minutes; stir in cheese.

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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.

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Whisk

Bowl

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.

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Wire Rack

Toothpicks

Oven

Knife

Frying Pan

Equipment

Ingredients

Servings:

avocado, pitted, peeled and diced 237milliliters

black beans, drained, rinsed (from 15-oz can)1

to 2 chipotle chiles in adobo sauce (from 7-oz can), chopped 2

eggs 59milliliters

fresh cilantro, chopped 118milliliters

frozen corn 2cloves

garlic, finely chopped 1pint

cherry or grape tomatoes, cut in half 1Tbsp

fresh lime juice 118milliliters

milk 237milliliters

large onion, chopped 0teaspoons

dried oregano 1teaspoons

salt 113grams

cup shredded Cheddar cheese 118milliliters

sour cream (1 tablespoon per pie)1Tbsp

vegetable oil 118milliliters

Original mix

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Stoltz Organic Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.