Meatless Taco Pot Pie
Minutes Prep time: 15
Minutes Total time: 30
Servings: 6
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 30
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1-1/2 cups frozen corn with green and red peppers (Southwestern)
1 can (10.75 oz each) reduced sodium condensed Cheddar cheese soup
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2 tablespoons (1/2 of 1.25-oz pkg) 30% less sodium taco seasoning mix
1 pkg (8 oz each) refrigerated crescent roll dough
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 39 mg | 4% |
Carbohydrate | 36 g | 12% |
Cholesterol | 2 mg | 1% |
Total Fat | 10 g | 15% |
Iron | 2 mg | 10% |
Calories | 271 kcal | 14% |
Sodium | 1008 mg | 42% |
Protein | 6 g | 13% |
Saturated Fat | 3 g | 15% |
Sugars | 8 g | 1% |
Vitamin C | 5 mg | 8% |
Preheat oven to 375°F. Spray 8x8-inch glass baking dish with cooking spray; set aside. Stir together remaining ingredients, except crescent dough in medium microwave-safe bowl. Cover; microwave on HIGH 6 minutes or until mixture is very hot, stirring once halfway.
Meanwhile unroll crescent dough; separate into 8 pieces. Spread bean mixture in baking dish; top evenly with crescent dough. Bake 15 minutes or until dough is golden brown and mixture is bubbly.
Meatless Taco Pot Pie