This Southwestern-inspired potpie is full of spicy beans, hominy and butternut squash. Tortillas and cheese stand in for the more traditional pastry topping. Serve with a salad of romaine lettuce, avocado and orange segments tossed with a simple vinaigrette. Source: EatingWell Magazine, May/June 2011

EatingWell Test Kitchen
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Ingredients

Filling

Topping

Directions

  • To make filling: Preheat oven to 400 degrees F. 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, about 10 minutes. Add beans and hominy. Taste and season with salt and pepper. Transfer the mixture to a deep 10-inch pie pan or other 2-quart baking dish. Set aside.

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  • To make topping & bake pie: Combine 1 tablespoon oil and 1/4 teaspoon salt in a small bowl; brush on both sides of the tortillas. Cut the tortillas into 3/4-inch strips with a sharp knife, and cut the strips in half. Scatter the tortilla strips over the filled baking dish.

  • Set the dish on a baking sheet and bake in the center of the oven until the topping is golden and the filling is bubbling, 25 to 30 minutes. Sprinkle cheese on top and return to the oven until the cheese is melted, about 1 minute.

Tips

Equipment: 10-inch pie pan or other 2-quart baking dish

Nutrition Facts

334 calories; 9.2 g total fat; 10 mg cholesterol; 735 mg sodium. 56.2 g carbohydrates; 10.5 g protein; Full Nutrition

Reviews (4)

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4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
This recipe is easy delicious and satisfying with an amazing 14g of fiber per serving. You can make the filling in advance and freeze it if necessary or freeze half for a later meal adding the tortillas and cheese when you bake it. This is also a great dish when you want to bring a meal to someone else because you can bring the tortillas and cheese separately and they can top and bake the casserole when it is convenient. This is a vegetarian maindish that is also a hit with carnivores. I am thrilled to find this recipe online! I have been making it for years and it is an absolute winner! I still have the original page I tore out of the magazine in 1996 and it is very stained. I am eager to be able to share this easily with others. Read More
Rating: 5 stars
10/29/2011
My husband gives it a 9 ut of 10 Loved the spice combination against the sweet of the butternut squash. The tortilla crunch was nice too. (I sprayed my tortillas w/Pam and then sprinkled a bit of salt atop. And WOW my husband loved it. Next time I think I'll try dried beans instead of canned. Pros: spicy Read More
Rating: 4 stars
10/29/2011
Full of flavor! I love to cook so this was not time consuming. Especially for a Sunday dinner. I was excited about the listed ingredients and that I could modify to be vegan/gluten free. I would make this again and enjoyed the inspiration from Eating Well. Thank you! Pros: Variety of ingredients Cons: None Read More
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Rating: 4 stars
10/29/2011
Wonderful!! (if a bit time-consuming) I almost didn't make this since 1 1/4 hours is usually longer than I like to wait for dinner (I get home at around 7pm). But...since it's Sunday I thought I would give it a try and I'm so glad that I did. I followed the recipe to the letter and it came out beautifully. I topped it with freshly diced avocado right before serving and it was just perfect. I have hopes that it will reheat well and will be good for the coming week's lunches as well. I'm very impressed and will definitely be making this one again. Pros: really tasty Cons: longer than I usually like to spend in the kitchen Read More