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Burrito Pot Pies

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  • Prep 15 min
  • Total 45 min
  • Servings 6
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Ready in 45 minutes, these Mexican-inspired pot pies make a terrific weeknight meal the whole family will enjoy.
Sep 8, 2011
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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

  • 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.

Nutrition Information

No nutrition information available for this recipe
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