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Vegetarian Tortilla Stack
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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 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
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |