Kristen's Recipes


Title:   Mexican Skillet Pie
Category:   Main Dishes - Clean (Only natural/organic ingredients), Vegetarian
From:   Neal Barnard
1 can (15 oz.) garbanzo beans- drained
1/2 c water-packed roasted red peppers
2 garlic cloves- peeled
1 T tahini
3 T lemon juice
1/2 t cumin
1 onion- chopped- optional
4 garlic cloves- minced- optional
1 can (28 oz.) crushed tomatoes
12 corn tortillas
2 cans (15 oz.) vegetarian chili beans
1 c roasted red peppers- optional
1 can (15 oz.) corn kernels- drained
3 green onions- chopped- optional
Directions:   Combine the garbanzo beans, peppers, garlic, tahini, lemon juice and cumin in a food processor or blender and process until completely smooth. Set aside. If using the onion and garlic, heat 1/2 c of water in a large skillet, then add the onion and garlic and cook over high heat for 5 minutes, stirring occasionally. Remove from heat and add the crushed tomatoes, spreading them evenly over the bottom of the pan.

Arrange the tortillas over the tomatoes (there will be several layers). Spread the chili beans evenly over the tortillas and top with the roasted red peppers, if using, the drained corn and an even layer of the garbanzo mixture. Cover the skillet and cook over medium heat until hot and steamy, 15 to 20 minutes. Sprinkle with chopped green onions, if desired, and serve.
Makes:   about 12 cups