Mexican Casserole

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

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. 

Yield: 6 servings
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 375°.
  2. 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. 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. 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.
Note:

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

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mexican Casserole Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy