Southwestern Succotash Pot Pie

Randy Mayor; Jan Gautro

Ancho chile powder gives this casserole a mild, slightly fruity chile flavor. Most supermarkets now carry ancho chile powder, but if you can't find it, substitute regular chili powder. Make and refrigerate the filling up to a day ahead. Serve a colorful coleslaw on the side.

Yield: 9 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 322
  • Calories from fat: 28%
  • Fat: 10.1g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.1g
  • Protein: 14.6g
  • Carbohydrate: 50.4g
  • Fiber: 8.9g
  • Cholesterol: 49mg
  • Iron: 3.8mg
  • Sodium: 913mg
  • Calcium: 227mg

Ingredients

  • Succotash:
  • Cooking spray
  • 3 cups chopped onion
  • 4 garlic cloves, minced
  • 2 jalapeño peppers, seeded and finely chopped
  • 7 cups chopped zucchini (about 2 pounds)
  • 3 cups fresh corn kernels (about 5 ears)
  • 1 tablespoon ancho chile powder (such as McCormick's)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup (4 ounces) crumbled feta cheese
  • 2 (15-ounce) cans black beans, rinsed and drained
  • Topping:
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup chilled butter, cut into small pieces
  • 1/2 cup 1% low-fat milk
  • 1/2 cup plain fat-free yogurt
  • 1 large egg, lightly beaten

Preparation

  1. To prepare succotash, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the onion; sauté 5 minutes or until tender. Add garlic and jalapeño; sauté 30 seconds. Add zucchini; sauté 5 minutes or until zucchini is crisp-tender. Stir in corn; sauté 5 minutes or until corn is crisp-tender. Remove from heat; stir in chile powder, 1 teaspoon salt, and black pepper. Combine the zucchini mixture, cheese, and beans in a 13 x 9-inch baking dish coated with cooking spray.
  2. Preheat oven to 375°.
  3. To prepare topping, lightly spoon the flours into dry measuring cups; level with a knife. Combine flours, baking powder, oregano, baking soda, and 1/4 teaspoon salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine milk and yogurt; add milk mixture to flour mixture, stirring just until moist. Drop dough by tablespoonfuls onto zucchini mixture. Brush beaten egg over topping. Bake at 375° for 30 minutes or until topping is golden.
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