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
3/4 cup Krusteaz or my easy low fat baking mixture (see recipe below)
Garnishes:
Directions:
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
1/2 cup milk or light buttermilk
2 eggs
Garnishes:
1 pint cherry or grape tomatoes, cut in half
1 avocado, pitted, peeled and diced
1/2 cup light sour cream
Directions:
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:
Easy Low Fat Baking Mixture:
Ingredients:
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
Directions:
Mix all ingredients together. Cover tightly and store. Use buttermilk or skim milk to moisten.