|Title:||Black Bean Pueblo Pie|
|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
4 c cooked black beans- or 2 cans (15 oz.)
1 can (15 oz.) crushed tomatoes
2 t paprika
2 T chili powder
2 t onion powder
1 t garlic powder
1 large onion- chopped
1 T minced garlic (about 4 large cloves)
1 can (28 oz.) crushed tomatoes
2 1/2 t cumin
1 can (15 oz.) garbanzo beans- drained
1/2 c water-packed roasted red pepper (about 2 peppers)
2 garlic cloves- peeled
1 T tahini
3 T lemon juice
12 corn tortillas- torn in half
1 c chopped green onions
|Directions:||1. Combine the black beans, including the liquid, with the tomatoes, paprika, 2 t of chili powder, onion powder and garlic powder in a pot. Simmer, stirring frequently, for 25 minutes.
2. To make the tomato sauce, heat 1/2 c of water in a large skillet, then add the onion and garlic. Cook over high heat, stirring occasionally, for 5 minutes. Stir in the tomatoes, 4 t of chili powder and 2 t of cumin. Cover and simmer over medium heat for 5 minutes.
3. Process the garbanzo beans, roasted peppers, garlic, tahini, lemon juice and the remaining 1/2 t of cumin in a food processor or blender until very smooth.
4. Preheat oven to 350F. Spread 1/2 to 1 c of the tomato sauce in the bottom of a 9x13-inch baking dish. cover with a layer of tortillas, then spread with half of the garbanzo mixture, using your fingers to hold the tortillas in place. Top with half of the black beans and sprinkle with green onions. Spread with half of the tomato sauce. Repeat the layers, ending with tomato sauce. Bake for 25 minutes.
|Makes:||9 to 12 servings|