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