Deep Dish Tortilla Pie

From Whole Food Goodness

This tortilla pie is low in fat, high in nutrients and big on flavor! This dish is fairly easy to put together and it’s good enough to please any skeptic.

1 large onion chopped

2 cloves garlic minced

1 4 oz can mild green chilies

1 can no-salt diced tomatoes

5 tsp chili powder

1 tsp cumin

1 tsp coriander

1 tsp oregano

1 6 oz can tomato paste

1 pound frozen chopped broccoli

2 cups fresh or frozen corn

3 cups cooked pinto beans

Juice from one lime

4 Tbsp Braggs Liquid Aminos, Tamari, or salt or to taste

4 Ezekiel Tortillas or other whole wheat tortilla

Cashew/Tofu Cheez Sauce (See page 73 in Whole Food Goodness)

or other non-dairy cheez sauce recipe  

Saute’ chopped onion in a large sauce pan with 1/4 cup of water on high heat until tender. Reduce heat to medium-high and add remaining ingredients up to pinto beans, in order, stirring after each addition. Cook until hot then add lime juice and Braggs, Tamari, or salt. Add water if needed for moisture.

In a cast iron skillet, pour Cashew/Tofu Cheez Sauce to cover the bottom of the skillet. Lay one tortilla in the skillet and top with 1/3 of the vegetable mixture. Drizzle cheez sauce on top. Do this with the two remaining layers but instead of topping the last vegetable mixture with cheez, put it on top of the last tortilla so it covers the pie. Bake at 300 degrees for 15 minutes.