1. To make filling: Preheat oven to 400°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 jalapeños 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.
¼ tsp salt
8 corn tortillas
½ cup grated sharp cheddar cheese
2. 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.
3. 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
Provided by: EatingWell
Per Single Serving / Serves 6 Total
- Calories 336 14%
- Calories from fat 81 3%
- Total Fat 9gm 28%
- Sodium 667mg 44%
- Total Carbohydrates 56gm
- Fiber 11gm
- Protein 11gm
- Cholesterol 10mg 19%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.