Ingredients
-
4
-
1
-
2
-
1
-
1
-
1/2
-
1/4
-
1
-
48
-
1
-
-
-
-
-
Directions
Vegetarian Mexican Casserole – Plus Low Cal and Low Fat!, You’ll never miss the meat in this delicious Cooking Light recipe. The entire family gave it a thumbs up!, Easy and quick, this was good. I halved the recipe and will enjoy leftovers tomorrow. Thanks!, Really easy. You could even add to it – corn, more heat, etc.I subbed rice for the meatless crumbles. I am just not a fan of faux meat. Cooking the rice was an extra step, but didn’t add much to the total cooking time. And used canned Mexican style diced tomatoes, and black beans instead of pinto. Just personal choices.Very very good, my kids even liked it. Will be making a lot!
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Steps
|
1
Done
|
Preheat Oven to 375. |
|
2
Done
|
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 Jalapeno; 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 the Crumbles Mixture. |
|
3
Done
|
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
Done
|
Combine Tomato, Cilantro, and Salt. 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 Degrees 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. |
