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Vegetarian Tortilla Stack

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

In a large nonstick skillet coated with cooking spray, saute the

Printed from tasteofhome.com Sep 7, 2008

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Vegetarian Tortilla Stack cont.

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.