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Mexican-style mini pies

Mexican-style mini pies

Six Mexican style mini pies on a tray

6 serves

15 m

30 m

Ingredients

  • Olive oil spray
  • 1 teaspoon olive oil
  • 1 small red onion, finely chopped
  • 1 garlic clove, crushed
  • ½ red capsicum, seeded, finely chopped
  • 2 carrots, peeled, coarsely grated
  • 1 teaspoon Mexican chilli powder
  • 400g can no added salt diced tomatoes
  • 400g can no added salt red kidney beans, rinsed, drained
  • 125g frozen corn kernels
  • 6 wholemeal wraps
  • ½ cup (60g) grated reduced-fat mozzarella
  • Coriander sprigs, to serve
  • Lime wedges, to serve

Method

Step 1

Preheat oven to 180°C. Lightly spray 6 holes of a ⅔-cup (160ml) Texas (large) muffin pan with olive oil spray.

Step 2

Heat the oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring, for 2-3 minutes or until the onion is soft. Add the capsicum, carrot and chilli powder. Cook, stirring occasionally, for 2-3 minutes or until capsicum is just tender.

Step 3

Add the tomato, beans and corn. Bring to the boil. Reduce heat to low. Simmer for 4-5 minutes or until the mixture thickens.

Step 4

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 microwave for 20 seconds to soften. Place 1 wrap in each prepared hole. Fill with the bean mixture and sprinkle with mozzarella.

Step 5

Bake for 10-15 minutes or until wraps are crisp and cheese is bubbling and golden. Top with coriander sprigs and serve with lime wedges.

Tip

  • Use the off cuts 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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