Ingredients
- 4 cups cooked black beans (or 2 15-ounce cans)
- 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
- 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
- 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
Directions
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Combine black beans, crushed 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.
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To make sauce, heat ½ cup of 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.
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Combine garbanzo beans, roasted peppers, garlic, tahini, and lemon juice in a food processor or blender. Process until very smooth, about 2 minutes.
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Preheat oven to 350°F.
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Spread ½ to 1 cup of the tomato sauce in a 9 × 13-inch (or larger) baking dish. Cover with a layer of tortillas, then spread with half of the garbanzo spread, using your fingers to hold tortillas in place. Sprinkle with half of the black beans and green onions. Top with half of the tomato sauce.
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Repeat layers, ending with tomato sauce. Bake in preheated oven for 25 minutes.