Mexican Skillet Pie

If you don't have a very large skillet (14" or larger), you can assemble it in a 9"×13" baking dish and bake it at 350°F for 30 minutes.

1 15-ounce can garbanzo beans, drained
1 1/2 cups water-packed roasted red peppers (about 6 peppers), divided
2 garlic cloves, peeled
1 tablespoon tahini (sesame seed butter)
3 tablespoons lemon juice
1/2 teaspoon ground cumin
1/2 cup water
1 onion, chopped
4 garlic cloves, minced
1 28-ounce can crushed tomatoes
12 corn tortillas
1 15-ounce can corn, drained
3 green onions, chopped
2 15-ounce can vegetarian chili beans

Combine garbanzo beans, 1/2 cup roasted peppers, garlic, tahini, lemon juice, and cumin in a food processor or blender and process until completely smooth, 2 to 3 minutes. Set aside.

Heat water in a 14" or larger skillet. Add onion and garlic and cook over high heat for 5 minutes, stirring occasionally. Stir in tomatoes, then arrange tortillas on top (there will be several layers).

Spread chili beans evenly over tortillas and top with remaining 1 cup roasted peppers, corn, and an even layer of the garbanzo mixture.

Cover skillet and cook over medium heat until hot and steamy, 15 to 20 minutes. Sprinkle with green onions and serve.


Per serving (1/12 of pie)

* Calories: 192
* Fat: 2.9 g
* Saturated Fat: 0.4 g
* Calories from Fat: 13.6%
* Cholesterol: 0 mg
* Protein: 7.8 g
* Carbohydrates: 36.3 g
* Sugar: 6.4 g
* Fiber: 6.6 g
* Sodium: 535 mg
* Calcium: 84 mg
* Iron: 3.1 mg
* Vitamin C: 51 mg
* Beta Carotene: 599 mcg
* Vitamin E: 1.2 mg