Mexican-style mini pies
Here’s a new dinner idea. Whip up these better-for-you pies bursting with veggies, herbs and beans.
- 1 tsp olive oil
- 1 small red onion, finely chopped
- 1 garlic clove, crushed
- 1/2 red capsicum, seeded, finely chopped
- 2 carrots, peeled, coarsely grated
- 1 tsp Mexican chilli powder
- 400g can Coles Australian Diced Tomatoes
- 400g can no-added-salt red kidney beans, rinsed, drained
- 125g frozen corn kernels
- 6 Helga’s Traditional Wholemeal Wraps
- 1/2 cup (60g) grated reduced-fat mozzarella
- Coriander sprigs, to serve
- Lime wedges, to serve
Preheat oven to 180°C. Lightly spray 6 holes of a ⅔-cup (160ml) Texas muffin pan with olive oil spray.
Heat the oil in a medium saucepan over medium heat. Add the onion and garlic. Cook, stirring, for 2-3 mins or until onion softens. Add the capsicum, carrot and chilli powder. Cook, stirring occasionally, for 2-3 mins or until capsicum is just tender.
Add the tomato, beans and corn. Bring to the boil. Reduce heat to low. Simmer for 4-5 mins or until the mixture thickens.
Place the wraps on a clean work surface. Trim each wrap to a 15cm disc. Place wrap discs on a microwave-safe plate. Heat in the microwave for 20 secs to soften. Place 1 wrap in each prepared hole. Fill with the bean mixture and sprinkle with mozzarella.
Bake for 10-15 mins or until wraps are crisp and cheese is bubbling and golden. Top with coriander sprigs and serve with lime wedges.
Tip: Use the offcuts from the wraps to make oven-baked wholemeal chips. Cut them into pieces and arrange in a single layer on a lined baking tray. Bake at 160°C until golden and crisp.
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Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.