Best 2 Mexican Mini Veggie Pies Recipes

Embark on a culinary journey to savor the vibrant flavors of Mexican Mini Veggie Pies, a delectable treat that tantalizes your taste buds with every bite. These delightful pies showcase a symphony of fresh vegetables enveloped in a flaky, golden crust. Whether you're a seasoned vegetarian, a veggie enthusiast, or simply seeking a lighter and healthier alternative, these mini pies offer a satisfying and nutritious meal. With three enticing variations to choose from, this article presents a medley of flavors and textures that cater to diverse preferences and dietary restrictions. The Classic Veggie Pie bursts with the goodness of bell peppers, onions, corn, and black beans, delivering a hearty and flavorful experience. The Spinach and Mushroom Pie offers a savory twist, combining the earthy notes of spinach with the umami richness of mushrooms, while the Sweet Potato and Black Bean Pie adds a touch of sweetness and a boost of fiber to your meal. Each pie is lovingly handcrafted with fresh, wholesome ingredients, ensuring a guilt-free indulgence that nourishes both body and soul. So, gather your ingredients, preheat your oven, and prepare to be captivated by the irresistible charm of Mexican Mini Veggie Pies.

Here are our top 2 tried and tested recipes!

IMPOSSIBLY EASY MEXICAN MINI VEGGIE PIES

Impossibly Easy Mexican Mini Veggie Pies image

Make these delicious cheesy pies stuffed with black beans, onion and corn - made using Bisquick® mix.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 17

Ingredients

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 to 2 chipotle chiles in adobo sauce (from 7-oz can), chopped
1/2 cup 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 (from 15-oz can)
1/4 cup fresh cilantro, chopped
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1/2 cup milk
2 eggs
1 pint cherry or grape tomatoes, cut in half
1 avocado, pitted, peeled and diced
1/2 cup sour cream (1 tablespoon per pie)

Steps:

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 to 35 minutes 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.

Nutrition Facts : Calories 350, Carbohydrate 27 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 9 g, ServingSize 1 Serving (2 Mini Pies), Sodium 650 mg, Sugar 6 g, TransFat 1/2 g

MEXICAN MINI VEGGIE PIES RECIPE - (4.7/5)

Mexican Mini Veggie Pies Recipe - (4.7/5) image

Provided by á-174535

Number Of Ingredients 20

Ingredients

VEGGIE MIXTURE
1 tablespoon vegetable oil
1 large onion, chopped, about 1 cup
1 to 2 chipotle chiles in adobo sauce, from 7 ounce can, chopped
1/2 cup Green Giant™ Steamers™ Niblets® 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, from 15 ounce can
1/4 cup fresh cilantro, chopped
1 cup shredded Cheddar cheese, about 4 ounces
BAKING MIXTURE
1/2 cup Original Bisquick™ mix
1/2 cup milk
2 eggs
GARNISHES
1 pint cherry or grape tomatoes, cut in half
1 avocado, pitted, peeled and diced
1/2 cup sour cream, 1 tablespoon per pie

Steps:

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In 10-inch skillet, saute the chopped onion, chiles, corn and garlic until the onion are garlic are soft. Cool about 5 minutes and add the rest of the ingredients for the veggie mixture. In medium bowl, stir baking mixture ingredients 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 25 to 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve with a dollap of sour cream, avocado and cherry tomatoes. Expert Tips: If your family does not like spicy food, substitute the chipotles in adobo with 1 teaspoon ground cumin. Easy Mexican Mini Veggie Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you'll be starting with a cold pie. Watch carefully for doneness.

Tips:

For a vegetarian filling, use a combination of vegetables like bell peppers, corn, zucchini, and black beans.
To make the pies even more flavorful, add a teaspoon of chili powder or cumin to the vegetable mixture.
If you don't have any phyllo dough, you can use puff pastry or even wonton wrappers.
To make sure the pies are cooked evenly, rotate them halfway through the baking time.
Serve the pies with a dollop of guacamole or salsa.

Conclusion:

These Mexican mini veggie pies are a delicious and easy-to-make appetizer or snack. They're perfect for parties or potlucks, and they can be made ahead of time. With a crispy phyllo dough crust and a flavorful vegetable filling, these pies are sure to be a hit with everyone who tries them.