Meatless Burrito Pot Pies Recipes

VEGETABLE POT PIE FOR TWO

Steps:

• Remove the thawed pie dough from the fridge and place it on the counter while you gather and prep your ingredients.
• Chop the onion, carrot, celery, and potato into small 1/4-inch thick pieces.
• Preheat the oven to 375°F. If using a toaster oven adjust the cooking rack to the bottom position and select the BAKE setting.
• Heat the oil in a 10-inch skillet over medium-high heat.
• Add the diced onion, carrot, celery, potato, and a few pinches of salt and pepper.
• Sauté until the vegetables are tender, about 7 to 10 minutes, depending on how large they are.
• Sprinkle the flour and seasonings over the vegetables, stir to coat everything, then cook for 1 minute.
• Slowly whisk in the broth, milk, and soy sauce. Stir well to incorporate the flour and make sure that no lumps form.
• Increase the heat to medium-high and cook, stirring often, until the sauce comes to a simmer and has thickened, about 4 to 5 minutes.
• Remove pan from heat and stir in the peas.
• Taste the filling and make any adjustments to the seasoning as desired.
• Spoon the filling into an ungreased 7 x 5-inch baking dish or two 12-ounce ramekins.
• Roll out the dough so it hangs a little bit over the baking dish or ramekins. Press the edges to seal the dough. Cut 3 or 4 small slits to vent and lightly brush the dough with milk or cream.
• Bake until the filling is bubbling and the crust is golden brown, about 20 to 25 minutes.
• Let the pie(s) cool for at least 10 minutes before serving.

BURRITO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
• Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
• Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

STEAK BURRITOS

Steps:

• Combine salsa and water in a small saucepan; bring to a boil. Stir in rice, reduce heat to a simmer, cover and cook for 5 minutes. Stir in beans, return to a simmer and cook, uncovered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, about 5 minutes more.
• Meanwhile, sprinkle steak with pepper. Heat oil in a large skillet over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked through, 3 to 5 minutes.
• To assemble, divide the steak among the tortillas and top with equal amounts of cheese, guacamole, cilantro and the rice mixture. Roll each tortilla up into a burrito.

MEATLESS BURRITO POT PIES

Steps:

• 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.

BURRITO POT PIES

Steps:

• Heat oven to 400°F. Spray 6 (10-oz) ramekins or custard cups with cooking spray; place on 15x10x1-inch pan.
• In medium bowl, stir Bisquick mix, 1/2 cup of the cheese, water and egg until soft dough forms. Set aside.
• In 3-quart saucepan, heat chicken, salsa, beans, corn and cumin to boiling. Remove from heat; fold in avocado. Divide chicken mixture evenly among ramekins. Spoon dollop of Bisquick mixture over each (dough will not cover entire top).
• Bake 15 to 20 minutes or until crust is golden brown and filling is bubbly. Sprinkle with remaining 1/4 cup cheese. Serve with sour cream and lime wedges.

VEGETARIAN BURRITO CASSEROLE

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Place soy crumbles, tomatoes, reserved tomato juice, chili powder, cumin, and taco seasoning in a medium frying pan over medium high heat. Cook and stir, breaking up tomatoes, for 10 minutes.
• Lay 1 flour tortilla in a lightly greased 8x8 inch baking dish. Layer with one half of the beans, jalapeno slices, rice, salsa, soy mixture, and 1 cup Cheddar cheese. Repeat layers with remaining ingredients, beginning with the flour tortilla, and top with remaining 1 1/2 cups Cheddar cheese.
• Bake in the preheated oven for 15 minutes, or until heated through and cheese is melted. Serve immediately.

BURRITO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
• Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
• Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.