Bean and Hominy Pot Pie

  • Yield servings

The Latin section of your supermarket is a great place to find a wide variety of canned beans, spices and interesting ingredients like the hominy that's featured in this Southwestern-inspired potpie.


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


  1. Preheat oven to 400F.
  2. 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.
  3. 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.
  4. 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.
Recipe used with permission from EatingWell Fast & Flavorful Meatless Meals by Jessie Price & The EatingWell Test Kitchen. (c) Eating Well Inc.



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