One-Skillet Southwestern Pot Pie

Preheat oven to 375 F.

In a 9″ or 10″ cast iron skillet, heat olive oil over medium high heat. Add onions, red pepper and jalapeno and saute until softened, 3-4 minutes. Stir in tomatillos, corn, black beans and seasonings. Add 1/2 of the vegetable broth to the skillet and bring to a low boil. Stir in tomatoes, spinach and cilantro.

In a small cup, whisk cornstarch into the remaining 1/2 of the vegetable broth. Add this mixture into the pan and return to a boil. Stir until mixture is thickened, 5-8 minutes.

Stir sour cream into the skillet. Top the mixture with crushed tortilla chips and place skillet into the oven.

Bake for 10-15 minutes, or until heated through and bubbly. Serve immediately!

Nutrition info per 1 1/2 cups: 161 calories, 5.5 g fat, 9 g protein, 14 g carbohydrates, 5 g fiber