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