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!
- Ready In:
- 4 teaspoons olive oil, divided
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 1 jalapeno pepper, minced
- 1 teaspoon chili powder
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon ground black pepper
- 1 (12 ounce) package veggie crumbles (such as Lightlife Smart Ground)
- 48 baked corn tortilla chips
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 tablespoon fresh lime juice
- 2 cups plum tomatoes, chopped seeded (or use canned, diced tomatoes)
- 2 tablespoons fresh cilantro, minced
- 1⁄4 teaspoon salt
- 1 cup monterey jack cheese, shredded
- 2 tablespoons nonfat sour cream
- 2 tablespoons green onions, chopped
- 1⁄4 cup ripe olives, sliced
- Preheat oven to 375.
- 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.
- 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.
- 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.
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Really easy. You could even add to it - corn, more heat, etc.<br/>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 I used canned Mexican style diced tomatoes, and black beans instead of pinto. Just personal choices.<br/>Very very good, my kids even liked it. Will be making a lot!Reply
Great recipe - easy to make, quick, tasty. Good way to use the smaller / crumby tortilla chips at the bottom of the bag. Also liked the recommendation to mash the pinto beans. I would maybe consider using feta cheese perhaps to give it a little punch or maybe also adding green chile to the pinto mix.1Reply
This was INSANELY DELISH! The only modifications I made this vegan. The calorie count is off - those Lightlife veggie crumbles are FAT FREE and have 12 grams of protein - and this site is calculating the veggie crumbles with too much fat and not enough protein. So folks, if you've got the lightlife brand - it's going to be fat free, lower in calories and higher in protein! (I think, this may be using the "morningstar farms - because those veggie crumbles have fat and are much lower in protein, which is why I don't buy them.)Reply
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