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)
Preparation
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.
