Pueblo Pie

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Makes 3 half-pans (12 x 10 x 20)
48 servings (2-1/2 x 3 inches)

Pueblo Pie is a bit like a Mexican lasagna, with layers of tortillas, garbanzo cheese, chili beans, corn, and a spicy tomato sauce. Serve it with a green salad for a very satisfying meal.

1 cup water
1-1/2 quarts chopped onions
2 tablespoons minced garlic
1 #10 can crushed tomatoes
1-1/3 cups textured vegetable protein (tvp)
3 cups water
1/2 cup chili powder
2 tablespoons ground cumin
1-1/2 teaspoons salt
6 cups garbanzo beans, drained
1-1/2 cups roasted red pepper (about 3 peppers)
1/2 cup tahini (sesame seed butter) 1/2 cup lemon juice
48 corn tortillas, torn in half
1 #10 can vegetarian chili beans
4 cups chopped green onions
6 cups corn, fresh or frozen
2 cups sliced or chopped olives (optional)

Heat 1/2 cup of water in a large pot or skillet and cook the onions and garlic until soft, about 5 minutes. Add the tomatoes, tvp, water, chili powder, cumin, and salt. Simmer over medium heat 10 to 15 minutes.

Process the garbanzo beans, roasted peppers, tahini, and lemon juice in a food processor or blender until very smooth.

Preheat the oven to 350º F.

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