Tex-Mex Mini Veggie Pies


Veggie Mixture:

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 to 2 chipotle chiles in adobo sauce, chopped
1/2 cup fresh or 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 
1/4 cup fresh cilantro, chopped
1 cup low fat Cheddar cheese, shredded

Baking Mixture:

3/4 cup Krusteaz or my easy low fat baking mixture (see recipe below)
1/2 cup milk or light buttermilk
2 eggs


1 pint cherry or grape tomatoes, cut in half
1 avocado, pitted, peeled and diced
1/2 cup light sour cream 


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

In 10-inch skillet, heat oil over medium-high heat. Add onion, chiles, frozen corn and garlic; cook 5 minutes, stirring occasionally. Add oregano, salt, lime juice, beans and cilantro, stirring until combined. Remove from heat. Cool 5 minutes; stir in 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.

Bake 30-35 minutes (adjust baking time for your oven) 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.

Easy Low Fat Baking Mixture:

3 1/4 cups unsifted all-purpose flour 
1/2 cup sugar 
1 cup nonfat dry milk powder 
1/2 cup cornstarch 
1 tablespoon baking powder 
1 teaspoon baking soda 
1 1/2 teaspoons salt 


Mix all ingredients together. Cover tightly and store. Use buttermilk or skim milk to moisten.