Mexican Skillet Pie

Makes about 12 servings

This requires a very large skillet (14" or larger). If you don't have a skillet this large, 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

Lentil Rice Surprise

Yield: 6 servings

1 c Lentils, dried
1/4 c Water
1 md Onion
Garlic clove, chopped
3 x Celery stalks, chopped
28 oz Tomato, canned
1 ts Dill weed
3 c Rice, cooked
1 c Bread crumbs

Cover lentils with water, bring to a boil, cover, simmer over low heat about 1-1 1/2 hours until tender. Drain liquid, reserving 1/2 cup.

Heat 1/4 c water in large pot, add onion, garlic and celery. Cook over medium-low heat until tender, about 15 minutes. Add tomatoes, drained lentils, 1/2 c lentil water, cooked rice and dill weed. Mix well.

Using a 3 quart casserole, sprinkle a few breadcrumbs over the bottom. Pour lentil-rice mixture into the casserole. Sprinkle the rest of the crumbs over the top. Bake at 350F for 45 minutes.

HELPFUL HINT: This may be made ahead of time and cooked when cold. Add 15 minutes to oven cooking time.

Easy Chili

1 green bell pepper, chopped
1 onion, chopped
1 28-oz can chopped tomatoes (can use no-salt)
1 sm can tomato paste
3 tbsp granulated garlic
2 tbsp chili powder
1 tbsp cumin
2 cans kidney beans, undrained
1 can black beans, undrained

Put bell pepper and onion in a large pot with a little juice from the tomatoes. Cook on medium heat until tender, just a few minutes. Add the tomatoes and paste. Add the spices and cook for a few minutes just to blend. Add the 2 kinds of beans, heat through.