Original unhealthy recipe:
Chicken Pueblo Pie | A much better choice:
Black Bean Pueblo Pie |
Chicken filling: - 4 cups shredded cooked chicken
- 1 15-ounce can crushed tomatoes
- 1/2 cup water
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
| Beans: - 4 cups cooked black beans (or 2 15-ounce cans, drained)
- 1 15-ounce can crushed tomatoes
- 1/2 cup water
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
|
Tomato sauce: - 3 tablespoons butter
- 1 large onion, chopped
- 1 tablespoon minced garlic (about 4 large cloves)
- 1 28-ounce can crushed tomatoes
- 4 teaspoons chili powder
- 2 teaspoons cumin
| Tomato sauce: - 1/2 cup of water
- 1 large onion, chopped
- 1 tablespoon minced garlic (about 4 large cloves)
- 1 28-ounce can crushed tomatoes
- 4 teaspoons chili powder
- 2 teaspoons cumin
|
Cheese spread: - 2 cups shredded Mexican cheese
- 3/4 cup sour cream
| Cheesy garbanzo spread: - 1 15-ounce can garbanzo beans, drained
- 1/2 cup water-packed roasted red pepper (about 2 peppers)
- 2 garlic cloves, peeled
- 1 tablespoon tahini (sesame seed butter)
- 3 tablespoons lemon juice
- 1/2 teaspoon cumin
|
- 12 corn tortillas, torn in half
- 1 cup chopped green onions
| - 12 corn tortillas, torn in half
- 1 cup chopped green onions
|
For the chicken filling:
Combine chicken, tomatoes, water, paprika, chili powder, onion powder,
and garlic powder in a pot. Bring to a simmer, then cover and cook,
stirring frequently, for 25 minutes.
To make sauce: Heat
butter in a large pot or skillet. Cook onion and garlic over high heat,
stirring often, until soft, about 5 minutes. Add tomatoes, chili
powder, and cumin. Cover and simmer over medium heat 5 minutes.
Prepare the cheese topping: Combine cheese and sour cream in bowl.
Preheat oven to 350°F.
Spread
1/2 to 1 cup of the tomato sauce in a 9X13 (or larger) baking dish.
Cover with a layer of tortillas, then spread with half of the cheese
spread, using your fingers to hold tortillas in place. Sprinkle with
half the chicken and green onions. Top with half the tomato sauce.
Repeat layers, ending with tomato sauce. Bake in preheated oven for 25 minutes. | For the beans:
Combine black beans, tomatoes, water, paprika, chili powder, onion
powder, and garlic powder in a pot. Bring to a simmer, then cover and
cook, stirring frequently, for 25 minutes.
To make sauce:
Heat water in a large pot or skillet. Cook onion and garlic over high
heat, stirring often, until soft, about 5 minutes. Add tomatoes, chili
powder, and cumin. Cover and simmer over medium heat 5 minutes.
Prepare the garbanzo spread: Combine
garbanzo beans, roasted peppers, garlic, tahini, lemon juice, and cumin
in a food processor or blender. Process until very smooth, about 2
minutes.
Preheat oven to 350°F.
Spread
1/2 to 1 cup of the tomato sauce in a 9X13 (or larger) baking dish.
Cover with a layer of tortillas, and then spread with half the garbanzo
spread, using your fingers to hold tortillas in place. Sprinkle with
half the black beans and green onions. Top with half the tomato sauce.
Repeat layers, ending with tomato sauce. Bake in preheated oven for 25 minutes. |
