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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


Recipe Summary

1 hr 15 mins




Instructions Checklist
  • 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.

  • 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.


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

Nutrition Facts

334 calories; protein 10.5g; carbohydrates 56.2g; dietary fiber 10.9g; sugars 7.2g; fat 9.2g; saturated fat 2.7g; cholesterol 9.6mg; vitamin a iu 8302IU; vitamin c 29.1mg; folate 70.8mcg; calcium 188.9mg; iron 3.1mg; magnesium 83.7mg; potassium 722.3mg; sodium 734.7mg; thiamin 0.2mg.

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