Burrito Pot Pies

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

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

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1

Heat oven to 375°F. Place 1 corn tortilla in each foil tart pan; place pans in 15x10x1-inch pan.
2

In medium bowl, mix beans, tomatoes, jalapeños, chili powder and cumin. Divide mixture evenly (about 1/2 cup) into tart pans.
3

Wipe out bowl; in bowl, mix rice and cheese. Divide mixture evenly (about 1/2 cup) over bean mixture in pans.
4

Bake about 30 minutes or until pot pies are thoroughly heated. Top each with avocado and salsa.