Monday, January 20, 2014
A one-skillet supper that's loaded with veggies and topped with a crispy tortilla chip crust. It will technically serve four, unless you live with my hubby. I had a quick dish right before I had to leave the house to give a presentation. And when I came home.............there was NONE left.
I swear I feed him. I do.
One Skillet Southwestern Pot Pie
1 Tbsp olive oil
1/2 large yellow onion, coarsely chopped
1 jalapeno pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
4 tomatillos, husked and coarsely chopped
2/3 cup frozen corn kernels
3/4 cup canned low sodium black beans, drained and rinsed
1/2 cup chopped tomatoes
1/2 cup fresh cilantro, chopped
2 cups chopped fresh baby spinach leaves, stemmed
1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp paprika
1/4 tsp ground black pepper
1 cup vegetable broth, warmed, divided
1 1/2 tsp cornstarch
1/4 cup light sour cream
1 cup crushed tortilla chips
Preheat oven to 375 degrees.
In a 9 or 10" cast iron skillet, heat olive oil over medium high heat. Add onions, red pepper and jalapeno and saute until softened, 3-4 minutes. Stir in tomatillos, corn, black beans, and seasonings. Add 1/2 cup vegetable broth to the skillet and bring to a low boil. Stir in tomatoes, spinach and cilantro. Whisk cornstarch into remaining 1/2 cup vegetable broth. Add mixture to pan and return to a boil. Stir until mixture is thickened, 5-8 minutes.
Stir sour cream into the skillet. Top the mixture with crushed tortilla chips and place skillet into the oven.
Bake for 10-15 minutes, or until heated through and bubbly. Serve immediately!
Nutrition Info per 1 1/2 cups: 161 calories, 5.5 g fat, 9 g protein, 14 g carbohydrates, 5 g fiber
Posted by Lindsay Kay Kordick, MS, RD, LN, EPc at 3:30 AM