Southwestern Succotash Pot Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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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. Ingredients:
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 |
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 |
Directions:
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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