You are here: Home » Recipes » Bean and Hominy Pot Pie Bean and Hominy Pot Pie Recipe by Our Cookbook Collection 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. PrintEmail Ingredients 2 teaspoons extra-virgin olive oil1 large large onion, thinly sliced3 cloves garlic, minced2 whole jalapeno peppers, seeded and minced1 tablespoon paprika1 teaspoon ground cumin1 teaspoon dried oregano1/4 teaspoon ground cinnamon1 pound butternut squash, peeled, seeded and diced1 can crushed tomatoes (14 oz)1 cup vegetable broth1 can pinto beans, rinsed (15 oz)1 can yellow or white hominy, rinsed (15 oz)1/4 teaspoon salt1 tablespoon extra-virgin olive oil1/4 teaspoon salt8 whole corn tortillas1/2 cup shredded sharp Cheddar cheese Instructions 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. Recipe used with permission from EatingWell Fast & Flavorful Meatless Meals by Jessie Price & The EatingWell Test Kitchen. (c) Eating Well Inc.