Tiny Veggie Tamale Pies

This delicious recipe will make 8 eight mini pies to serve 4 as a part of a dinner, or you could serve them indivually as an hor d’oeuvre, or appetizer before the main course of a Mexican dinner.

Calories per pie: 192, Weight Watchers Points 11

13.6g carbs, 10.3g fat and 14.2g protein

  • 8 foil muffin cup liners

Filling

  • 1 tsp olive oil
  • 8 ounces Boca ground crumbles (ground beef sustitute)
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp kosher salt
  • 3/4 cup black bean and corn salsa

Topping

  • 1/2 cup cornmeal
  • 1/4 cup flour
  • 1 tbsp Swerve granlated (Erythitol)
  • 1 tsp dry mustard
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 egg
  • 1/2 cup skim milk
  • 2 tbsp butter, melted
  • 3/4 cup grated pepper jack cheese
  1. Preheat oven to 375F. Line 8 standard muffin cups with foil liners.
  2. For filling, in a medium non-stick skillet, heat olive oil over medium high heat. Add Boca crumbles and heat thoroughly. Stir in chili powder, cumin, salt and salsa. Bring to a simmer and cook until slightly thickened, Divide among prepared muffin cups.
  3. For topping, in a medium bowl, whisk together cornmeal, flour, Swerve, dry mustard, baking powder, and salt. Whisk in egg, milk, and butter and cheese. Top filling and bake until set, about 20 minutes. Let stand 5 minutes before serving.

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