Southwestern Succotash Pot Pie

Southwestern Succotash Pot Pie
Photo by Randy Mayor

Ingredients

  • 1 large egg, lightly beaten
  • 1 tablespoon ancho chile powder (such as McCormick's)
  • 4 garlic cloves, minced
  • 3 cups chopped onion
  • Cooking spray
  • Succotash:
  • 3 cups fresh corn kernels (about 5 ears)
  • + 16 more ingredients
    • 1 cup whole wheat flour
    • Topping:
    • 1 teaspoon salt
    • 1 cup (4 ounces) crumbled feta cheese
    • ½ teaspoon freshly ground black pepper
    • ½ cup plain fat-free yogurt
    • ½ cup 1% low-fat milk
    • ¼ cup chilled butter, cut into small pieces
    • 1 teaspoon dried oregano
    • 2 teaspoons baking powder
    • 1 cup all-purpose flour
    • 7 cups chopped zucchini (about 2 pounds)
    • 2 jalapeño peppers, seeded and finely chopped
    • 2 (15-ounce) cans black beans, rinsed and drained
    • ½ teaspoon baking soda
    • ¼ teaspoon salt

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 c...

View full recipe at My Recipes

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