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Meatless Burrito Pot Pies

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Betty Crocker Kitchens
Updated Mar 19, 2013
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Ready in 45 minutes, these Mexican-inspired pot pies make a terrific weeknight meal the whole family will enjoy.

Meatless Burrito Pot Pies

  • Prep Time 15 min
  • Total 45 min
  • Servings 6
  • Ingredients 11
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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 thick & chunky salsa

Instructions

  • Step 
    1
    Heat oven to 375°F. Place 1 corn tortilla in each foil tart pan; place pans in 15x10x1-inch pan.
  • Step 
    2
    In medium bowl, mix beans, tomatoes, jalapeños, chili powder and cumin. Divide mixture evenly (about 1/2 cup) into tart pans.
  • Step 
    3
    Wipe out bowl; in bowl, mix rice and cheese. Divide mixture evenly (about 1/2 cup) over bean mixture in pans.
  • Step 
    4
    Bake about 30 minutes or until pot pies are thoroughly heated. Top each with avocado and salsa.

Nutrition

350 Calories
14g Total Fat
14g Protein
41g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
1040mg
43%
Potassium
530mg
15%
Total Carbohydrate
41g
14%
Dietary Fiber
8g
33%
Sugars
5g
Protein
14g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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