Blue Corn, Great Northern Bean & Salsa Mini Pies


  1. Preheat oven to 400°.
  2. In a medium bowl, combine the butter, blue corn chips and parmesan; mix thoroughly. Sprinkle onto a baking sheet. Bake for 10 minutes or until crisp.
  3. Spray a 12-cup standard muffin tin with cooking spray. Line each cup with plastic wrap.
  4. In a saucepan over medium heat, heat the black beans. Drain liquid and puree the beans. Stir in the onion, ½ teaspoon salt and the corn chip crumble. Divide the mixture evenly among the muffin cups. Press the mixture into the bottom to form a crust.
  5. In a saucepan over medium heat, heat the great northern beans. Drain liquid and puree the beans. Stir in ½ cup mozzarella cheese and ¼ teaspoon salt. Spread evenly on top of each crust.
  6. Layer a dollop of sour cream on each crust. Top with the remaining mozzarella cheese and then a spoonful of salsa. Chill overnight.
  7. Gently lift each pie out of the pie mold with the plastic wrap and plate each pie.

Tip: To make a whole 9-inch pie or a miniature version, prepare pie pan as the standard muffin tin is prepped in Step 3. Follow the same layering method.

Recipe courtesy of Chef Michelle,
ALDI Test Kitchen


2 tablespoons Countryside Creamery Unsalted Butter, melted

1 cup crushed Clancy's Blue Corn Tortilla Chips

¼ cup Priano Shredded Parmesan Cheese

Carlini Cooking Spray

15.5 ounces Dakota's Pride Black Beans

½ red onion, chopped

¾ teaspoon Stonemill Essentials Iodized Salt, divided

15.5 ounces Dakota's Pride Great Northern Beans

1 ½ cups Happy Farms Shredded Mozzarella Cheese, divided

1 cup Friendly Farms Sour Cream

16 ounces Little Salad Bar Mild or Medium All Natural Salsa, drained

Prep Time:
15 minutes (plus overnight to chill)

Cook Time:
20 minutes

Total Time:
35 minutes (plus overnight to chill)
12 mini pies