Bean and Hominy Potpie

Serves 6
From Eating Well Magazine

Filling
*olive oil
*1 onion, thinly sliced
*3 cloves garlic, minced
*2 jalapeno peppers, seeded and minced
*1 tbsp paprika
*1 tsp ground cumin
*1 tsp dried oregano
*1/4 ground cinnamon
*pinch ground cloves
*3 cups squash, seeded and diced
*14 oz. can crushed tomatoes
*1 cup vegetable broth
*15 oz. can pinto beans, rinsed
*15 oz. can hominy, rinsed
*1/4 tsp salt
*pepper

Topping
*olive oil
*1/4 tsp salt
*8 corn tortillas
*1/2 cup shredded cheddar cheese

Preheat oven to 400.

To prepare filling: heat oil in a large skillet. Add onion and cook until softened. Add garlic and jalapenos, cook 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. Season with salt and pepper. Transfer to a 2-3 quart baking dish.

To prepare topping: combine 1 tbsp oil and 1/4 tsp salt in a small bowl; brush on both sides of the tortillas. Cut tortillas into 3/4" strips and cut the strips in half. Scatter the tortilla strips over the filling.

Bake the potpie in the center of the oven until the filling is bubbling, 25-30 minutes. Sprinkle cheese on top and return to oven until melted, 1-3 minutes.