This savory Pueblo Pie is a rich and flavorful vegan dish. It features a layer of crushed tomatoes, garlic, onion, chili powder, cumin, and textured vegetable protein. A creamy layer of garbanzo beans, roasted red peppers, tahini, and lemon juice is added and the pie is topped with corn tortillas, vegetarian chili beans, green onions, and corn. It is nourishing and comforting, and sure to please everyone at the table!
For 10 people
- 0.5 cup - Water
- 1 large - Onion, chopped
- 1 tablespoon - Minced garlic
- 28 ounces - Canned crushed tomatoes
- 4 teaspoons - Chili powder
- 2 teaspoons - Cumin
- 0.66 cup - Textured vegetable protein
- 1 can - Garbanzo beans
- 0.5 cup - Roasted red peppers
- 3 tablespoons - Tahini
- 3 tablespoons - Lemon juice
- 12 - Corn tortillas, torn in 1/2
- 2 cans - Vegetarian chili beans
- 1 cup - Chopped green onions
- 1 cup - Corn, fresh or frozen
- Heat 1/2 cup water in a large pot or skillet and cook the onion and garlic until soft, about 5 minutes. Add the tomatoes chili powder, cumin, TVP, and 2/3 cup of water. Simmer over medium heat 5 minutes.
- Process the garbanzo beans, roasted peppers, tahini, and lemon juice in a food processor or blender until very smooth.
- Spread about 1/2 cup of the tomato sauce in the bottom of a 9x13 inch baking dish. Cover with a layer of tortillas, then spread with a third of the garbanzo bean mixture, using your fingers to hold the tortillas in place. Sprinkle with a third of the chili beans, green onions, and corn. Spread about 1 cup of tomato sauce over the top. Repeat the layers twice, ending with the tomato sauce.
- Bake for 20 minutes.
This Pueblo Pie is a delicious vegan dish that is sure to please! It is quite rich and filling, so it is easily served to 10 people. Leftovers freeze wonderfully for later use. Feel free to make substitutions if desired – reduce the tahini by 1 tablespoon, use a different type of protein, or add more vegetables and/or cheese. Enjoy your Pueblo Pie!