One-Skillet Southwestern Pot Pie

• 1 Tablespoon Olive Oil
• 1/2 whole Large Onion, Coarsely Chopped
• 1/2 whole Red Bell Pepper, Seeded And Coarsely Chopped
• 1 whole Jalapeno Pepper, Seeded And Finely Diced
• 4 whole Tomatillos, Husked And Coarsely Chopped
• 23 cups Frozen Corn Kernels
• 3/4 cups Canned Black Beans, Drained And Rinsed
• 1/2 teaspoons Chili Powder
• 1/4 teaspoons Paprika
• 1/2 teaspoons Ground Cumin
• 1/4 teaspoons Ground Black Pepper
• 1 cup Vegetable Broth, Warmed And Divided
• 1/2 cups Fresh Chopped Tomatoes
• 2 cups Baby Spinach Leaves, Stemmed And Chopped
• 1/2 cups Fresh Cilantro, Chopped
• 1- 1/2 teaspoon Cornstarch
• 1/4 cups Light Sour Cream
• 1 cup Crushed Tortilla Chips

1. Preheat oven to 375 F.
2. In a 9 or 10 cast iron skillet, heat olive oil over medium high heat.
3. Add onions, red pepper and jalapeno and saute until softened, 3-4 minutes.
4. Stir in tomatillos, corn, black beans and seasonings.
5. Add 1/2 of the vegetable broth to the skillet and bring to a low boil.
6. Stir in tomatoes, spinach and cilantro.
7. In a small cup, whisk cornstarch into the remaining 1/2 of the vegetable broth.
8. Add this mixture into the pan and return to a boil.
9. Stir until mixture is thickened, 5-8 minutes.
10. Stir sour cream into the skillet.
11. Top the mixture with crushed tortilla chips and place skillet into the oven.
12. Bake for 10-15 minutes, or until heated through and bubbly.
13. Serve immediately!
14. Nutrition info per 1 1/2 cups: 161 calories, 5.5 g fat, 9 g protein, 14 g carbohydrates, 5 g fiber

olive oil, onion, red bell pepper, pepper, frozen corn, black beans, chili powder, paprika, ground cumin, ground black pepper, vegetable broth, tomatoes, fresh cilantro, cornstarch, sour cream, tortilla chips

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/one-skillet-southwestern-pot-pie/ (may not work)