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
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
-
Step1Heat oven to 375°F. Place 1 corn tortilla in each foil tart pan; place pans in 15x10x1-inch pan.
-
Step2In medium bowl, mix beans, tomatoes, jalapeños, chili powder and cumin. Divide mixture evenly (about 1/2 cup) into tart pans.
-
Step3Wipe out bowl; in bowl, mix rice and cheese. Divide mixture evenly (about 1/2 cup) over bean mixture in pans.
-
Step4Bake 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
3Tips from the Betty Crocker Kitchens
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