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Bean & Hominy Potpie

May/June 2011, EatingWell Fast & Flavorful Meatless Meals (2011)

Your rating: None Average: 4.4 (21 votes)

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.


Bean & Hominy Potpie Recipe

Makes: 6 servings

Active Time:

Total Time:

Ingredients

Filling

  • 2 teaspoons extra-virgin olive oil
  • 1 large onion, thinly sliced (1 cup)
  • 3 cloves garlic, minced (1 tablespoon)
  • 2 jalapeño peppers, seeded and minced (3 tablespoons)
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground cloves
  • 1 pound butternut squash, peeled, seeded and diced (3 cups)
  • 1 16-ounce can crushed tomatoes
  • 1 cup vegetable broth or reduced-sodium chicken broth
  • 1 15-ounce can pinto beans, rinsed
  • 1 15-ounce can yellow or white hominy, rinsed
  • Salt & freshly ground pepper to taste

Topping

  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • 8 corn tortillas
  • 1/2 cup grated sharp Cheddar cheese

Preparation

  1. To make filling: Preheat oven to 400°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 jalapeños 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.
  2. 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.
  3. 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 & Notes

  • Make Ahead Tip: Equipment: 10-inch pie pan or other 2-quart baking dish

Nutrition

Per serving: 336 calories; 9 g fat (3 g sat, 4 g mono); 10 mg cholesterol; 56 g carbohydrates; 0 g added sugars; 11 g protein; 11 g fiber; 667 mg sodium; 724 mg potassium.

Nutrition Bonus: Vitamin A (177% daily value), Vitamin C (45% dv), Magnesium (22% dv), Potassium (21% dv), Calcium (20% dv), Iron (19% dv), Folate (18% dv)

Carbohydrate Servings: 3

Exchanges: 3 starch, 1 vegetable, 1 lean meat, 1 fat


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