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Total Time
45 Mins
Yield
6 servings
Photo: Becky Luigart-Stayner; Styling: Jan Gautro

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion to pan; cook 4 minutes or until tender. Add garlic and jalapeño; cook 1 minute. Stir in chili powder, cumin, black pepper, and crumbles; cook 3 minutes or until thoroughly heated. Arrange half of tortilla chips in an 11 x 7–inch baking dish coated with cooking spray; top evenly with crumbles mixture.

Step 3

Heat remaining 2 teaspoons oil in skillet over medium heat. Add beans, mashing with the back of a wooden spoon until chunky and thick; cook 2 minutes or until heated, stirring constantly. Stir in lime juice.

Step 4

Combine tomato and cilantro. Layer beans and tomato mixture over crumbles mixture in dish. Top with remaining tortilla chips, pressing to slightly crush. Sprinkle evenly with cheese. Bake at 375° for 13 minutes or until cheese is bubbly. Cut casserole into 6 equal pieces; top each serving with 1 teaspoon sour cream, 1 teaspoon onions, and 2 teaspoons olives.

Chef's Notes

Look for veggie protein crumbles in the produce section, near the tofu. Zesty Mexican spices and flavorings sass up plain- (or original-) flavored crumbles.

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