Southwestern Pot Pie
Ingrediënten
- 2 tablespoons vegetable oil
- 1 large onion chopped (1 cup)
- 2 cups cubed peeled sweet potatoes or butternut squash
- 2 cups chunky-style salsa
- ½ cup water
- ¼ teaspoon ground cinnamon
- 1 can 15 to 16 oz garbanzo beans (chickpeas), drained, rinsed
- 1 cup frozen whole kernel corn thawed
- 1 pouch 6.5 oz cornbread and muffin mix
- ½ cup milk
- 1 tablespoon roasted sunflower nuts if desired
Instructies
- In 4-quart Dutch oven or saucepan, heat 1 tablespoon of the oil over medium-high heat.
- Add onion; cook about 5 minutes, stirring occasionally, until crisp-tender.
- Stir in sweet potatoes, salsa, water and cinnamon.
- Heat to boiling.
- Reduce heat; cover and simmer 20 to 25 minutes or until potatoes are tender.
- Stir in beans and corn.
- In medium bowl, mix cornbread mix, milk and remaining 1 tablespoon oil.
- Stir in sunflower nuts.
- Drop batter by large spoonfuls onto vegetable mixture.
- Cover; simmer about 15 minutes or until toothpick inserted in center of dumplings comes out clean.
Notes / Tips / Wine Advice:
Quick Variation:
If you like black beans, feel free to use them in place of the garbanzo beans.
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