We used soft tortillas that I ripped in pieces and it came out perfect!~
This light and healthy vegetarian Mexican casserole gets its great flavor from tons of fresh ingredients, like cilantro, plum tomatoes, lime juice, and jalapeño peppers.
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- Calories: 313
- Fat: 12.9g
- Saturated fat: 4.6g
- Monounsaturated fat: 5.2g
- Polyunsaturated fat: 2.4g
- Protein: 20.6g
- Carbohydrate: 30.2g
- Fiber: 7.4g
- Cholesterol: 18mg
- Iron: 3mg
- Sodium: 718mg
- Calcium: 295mg
- 4 teaspoons olive oil, divided
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 jalapeño pepper, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 1 (12-ounce) package meatless fat-free crumbles (such as Lightlife Smart Ground)
- 48 baked tortilla chips
- Cooking spray
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 tablespoon fresh lime juice
- 2 cups chopped seeded plum tomato
- 2 tablespoons minced fresh cilantro
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 2 tablespoons fat-free sour cream
- 2 tablespoons chopped green onions
- 1/4 cup sliced ripe olives
- 1. Preheat oven to 375°.
- 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.
- 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.
- 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.
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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