Vegetarian Tortilla Stack
Light & Tasty
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“Nearly all the meals I make are meatless," writes Wendy Fenstermacher of Allentown, Pennsylvania. "This is one of my husband’s favorites. If you like, you could vary the amount of jalapeno slices—or leave them out altogether. But I wouldn’t!”
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SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 25 min. Bake: 35 min.
Ingredients:
- 1 medium green pepper, chopped
- 1 medium sweet red pepper, chopped
- 1 small onion, chopped
- 2 teaspoons olive oil
- 1 package (12 ounces) frozen vegetarian meat crumbles, thawed
- 2 tablespoons minced fresh cilantro
- 1 teaspoon ground cumin
- 1-1/2 cups salsa
- 5 flour tortillas (8 inches)
- 1-1/4 cups shredded reduced-fat Mexican cheese blend, divided
- 1/3 cup pickled jalapeno slices
- 5 tablespoons sliced ripe olives
Directions:
In a large nonstick skillet coated with cooking spray, saute the peppers and onion in oil until tender. Stir in the meat crumbles, cilantro and cumin; heat through.
Spread 1/4 cup salsa into a 9-in. deep-dish pie plate coated with cooking spray. Layer with one tortilla, a fourth of the meat crumble mixture, 1/4 cup salsa, 1/4 cup cheese, 2 or 3 jalapeno slices and 1 tablespoon olives. Repeat layers three times. Top with remaining tortilla, salsa, olives and jalapeno slices.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 6 servings.