That Pueblo Pie I made last night… it was DELICIOUS! I thought about waiting until tomorrow to post this, but since I tend to blog later in the evening Meatless Monday will be almost over. So here you go…

Pueblo Pie (Tex-Mex Lasagna) -adapted from a Dr. McDougall recipe

Ingredients:

Sauce:

• 1.5 cup veggie broth (divided into two 3/4 cups)
• 1 large or 2 medium onions, chopped
• 1 heaping Tbsp minced garlic
• 28oz can crushed tomatoes
• 1 Tbsp cumin
• 1 Tbsp chili powder (I used Hot Mexican)
• 12oz veggie crumbles (I used SmartGround Mexican style)

“Cheese:”

• 15oz can chickpeas, drained and rinsed
• 1 cup chopped roasted red peppers
• 3 Tbsp Tahini (sesame seed butter)
• 1/4 cup lime juice

Other:

• 12 corn tortillas, halved
• 15oz can (fat free) refried beans
• 1 cup corn
• 1 and 1/4 cup chopped scallions (green onions). Reserve the 1/4 cup for topping after it’s finished.

Instructions:

1. Preheat oven to 350
2. Spray a 9×13 baking dish with non-stick cooking spray. Set aside.
3. Bring 3/4 cup veggie to a boil (use a large non-stick skillet) then add the onions and garlic. Saute until soft – about 5 minutes
4. Add the crushed tomatoes, other 3/4 cup veggie broth, cumin, and chili powder. Stir to combine.
5. Reduce heat to medium, then add the veggie crumbles. Again, stir to combine. Then reduce the heat to low and let simmer until you finish making the “cheese.”
6. Make the “cheese” (which is basically just roasted red pepper hummus :)) by putting all the above “cheese” ingredients in a food processor/blender and blend until creamy.  Next, we start the layering:
7. Spread about 3/4 cup of the sauce into the bottom of the 9×13 baking dish.
8. Layer 4 of the corn tortillas over the sauce (remember to half them – you’ll be using 8 pieces on this layer)
9. Spread 1/3 of the “cheese” over the tortilla layer.
10. Spread 1/2 the can of refried beans over the “cheese.”
11. Then sprinkle 1/2 cup of the corn and 1/2 cup scallions.
12. Top this with enough sauce to fully cover it all (about 1 cup IIRC)
13. Another layer of tortillas (4 tortillas – 8 halves)
14. Another layer (1/2 of what’s remaining) of “cheese”
15. The other half of the refried beans
16. The other half of the corn and scallions.
17. Enough sauce to fully cover.
18. The rest of the tortillas.
19. The rest of the “cheese”
20. The rest of the sauce.
21. Bake at 350 for about 30 minutes.

Top with remaining 1/4 cup scallions before serving.

Makes 12 servings with the following nutritional info: Per serving 235 calories, 5g fat, 39g carbs (8.5g fiber, 3g sugar) and 11.5g protein

This was quite a bit of work but totally worth it!

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Oh, and today’s run was a slow(ish) 10k on the treadmill while watching Doctor Who. Since the current episode wasn’t over when I was done running, I ended up doing another mile as a cool-down walk.