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Pueblo Pie - 48 Servings

Pueblo Pie 48 Servings
 
Pueblo Pie 48 Servings
This recipe comes from USDA Healthy Meals Resource System, Physicians Committee for Responsible Medicine

Ingredients

½ c. water

1 ½ qt. onions, chopped

2 Tbsp. garlic, minced

1 - No. 10 can crushed tomatoes

1 ⅓ c. TVP (textured vegetable protein)

3 c. water

½ c. chili powder

2 Tbsp. ground cumin

1 ½ tsp. salt

1 qt. plus 2 c. canned chickpeas, drained

1 ½ c. roasted red peppers, chopped

½ c. tahini

½ c. lemon juice

48 corn tortillas, torn in half

1 - No. 10 can vegetarian chili beans

1 qt. green onion, chopped

1 qt. plus 2 c. corn, fresh or frozen

2 c. olives, chopped

Directions

Heat ½ cup of water in a large pot or skillet and cook the onions and garlic about 5 minutes, until soft. Add the tomatoes, TVP, remainder of water, chili powder, cumin, and salt. Simmer over medium heat 10 to 15 minutes. Process the chickpeas, roasted peppers, tahini, and lemon juice in a food processor or blender until very smooth. Preheat oven to 350 F. Spread a thin layer of the tomato sauce in the bottom of a No. 200 half pan. Cover with a layer of tortillas. Then spread with a thin layer of the garbanzo bean mixture. Sprinkle with some of the chili beans, green onions, corn, and olives. Spread a layer of tomato sauce over the top. Repeat the layers twice, ending with the tomato sauce. Make sure all of the tortillas are covered. Cover with foil and bake for 30 minutes.

Makes 48 servings.

Per serving (2 ½ x 3 inch): 202 calories, 4 grams (g) of fat, 35 g carbohydrate, 9 g protein, 7 g fiber and 585 mg sodium.

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