One-Skillet Southwestern Pot Pie Recipe

Name: One-Skillet Southwestern Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 1/2 whole Large Onion, Coarsely Chopped; 1/2 whole Red Bell Pepper, Seeded And Coarsely Chopped; 1 whole Jalapeno Pepper, Seeded And Finely Diced; 4 whole Tomatillos, Husked And Coarsely Chopped; ⅔ cups Frozen Corn Kernels; 3/4 cups Canned Black Beans, Drained And Rinsed; 1/2 teaspoons Chili Powder; 1/4 teaspoons Paprika; 1/2 teaspoons Ground Cumin; 1/4 teaspoons Ground Black Pepper; 1 cup Vegetable Broth, Warmed And Divided; 1/2 cups Fresh Chopped Tomatoes; 2 cups Baby Spinach Leaves, Stemmed And Chopped; 1/2 cups Fresh Cilantro, Chopped; 1- 1/2 teaspoon Cornstarch; 1/4 cups Light Sour Cream; 1 cup Crushed Tortilla Chips

Servings: persons

1 Tablespoon Olive Oil
1/2 whole Large Onion, Coarsely Chopped
1/2 whole Red Bell Pepper, Seeded And Coarsely Chopped
1 whole Jalapeno Pepper, Seeded And Finely Diced
4 whole Tomatillos, Husked And Coarsely Chopped
⅔ cups Frozen Corn Kernels
3/4 cups Canned Black Beans, Drained And Rinsed
1/2 teaspoons Chili Powder
1/4 teaspoons Paprika
1/2 teaspoons Ground Cumin
1/4 teaspoons Ground Black Pepper
1 cup Vegetable Broth, Warmed And Divided
1/2 cups Fresh Chopped Tomatoes
2 cups Baby Spinach Leaves, Stemmed And Chopped
1/2 cups Fresh Cilantro, Chopped
1- 1/2 teaspoon Cornstarch
1/4 cups Light Sour Cream
1 cup Crushed Tortilla Chips

1
Preheat oven to 375 F.
2
In a 9 or 10 cast iron skillet, heat olive oil over medium high heat.
3
Add onions, red pepper and jalapeno and saute until softened, 3-4 minutes.
4
Stir in tomatillos, corn, black beans and seasonings.
5
Add 1/2 of the vegetable broth to the skillet and bring to a low boil.
6
Stir in tomatoes, spinach and cilantro.
7
In a small cup, whisk cornstarch into the remaining 1/2 of the vegetable broth.
8
Add this mixture into the pan and return to a boil.
9
Stir until mixture is thickened, 5-8 minutes.
10
Stir sour cream into the skillet.
11
Top the mixture with crushed tortilla chips and place skillet into the oven.
12
Bake for 10-15 minutes, or until heated through and bubbly.
13
Serve immediately!
14
Nutrition info per 1 1/2 cups: 161 calories, 5.5 g fat, 9 g protein, 14 g carbohydrates, 5 g fiber

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 1/2 whole Large Onion, Coarsely Chopped, 1/2 whole Red Bell Pepper, Seeded And Coarsely Chopped, 1 whole Jalapeno Pepper, Seeded And Finely Diced, and more.

Yes, One-Skillet Southwestern Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

One-Skillet Southwestern Pot Pie

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