Bean & Hominy Pot Pie

  • Yield: servings


2teaspoons extra-virgin olive oil
1large large onion, thinly sliced
3cloves garlic, minced
2whole jalapeno peppers, seeded and minced
1tablespoon paprika
1teaspoon ground cumin
1teaspoon dried oregano
1/4teaspoon ground cinnamon
1pound butternut squash, peeled, seeded and diced
1can crushed tomatoes (14 oz)
1cup vegetable broth
1can pinto beans, rinsed (15 oz)
1can yellow or white hominy, rinsed (15 oz)
1/4teaspoon salt
1tablespoon extra-virgin olive oil
1/4teaspoon salt
8whole corn tortillas
1/2cup shredded sharp Cheddar cheese


Preheat oven to 400F.
To prepare filling: Heat 2 teaspoons oil in a large skillet over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic and jalapenos and cook, stirring, 1 minute more. Add paprika, cumin, oregano, cinnamon and cloves; cook stirring, until fragrant, about 1 minute. Add squash, tomatoes and broth; bring to a simmer. Simmer, covered, until the squash is just tender, 10 to 12 minutes. Add beans and hominy. Season with salt and pepper. Transfer the mixture to a 2- to 3-quart baking dish.
To prepare topping: Combine 1 tablespoon oil and 1/4 tablespoon salt in a small bowl; brush on both sides of tortillas. Cut the tortillas into 3/4-inch strips and cut the strips in half. Scatter the tortilla strips over the filling.
Bake the potpie in the center of the oven until the filling is bubbling, 25 to 30 minutes. Sprinkle cheese on top and return to the oven until melted.

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Recipe used with permission from EatingWell Fast & Flavorful Meatless Meals by Jessie Price & The EatingWell Test Kitchen. (c) Eating Well Inc.


Nutritional Info *per serving

  • Calories 336
  • Fat 9g
  • Cholesterol 10mg
  • Sodium 667mg
  • Potassium 724mg
  • Carbohydrate 56g
  • Fiber 11g
  • Protein 11g