Look for veggie protein crumbles in the produce section, near the tofu. Zesty Mexican spices and flavorings sass up plain- (or original-) flavored crumbles. Serve with fruit salad.
From Cooking Light Way to Cook Vegetarian (OxmoorHouse.com)
| 4 teaspoons olive oil, divided | 1 (15-ounce) can pinto beans, rinsed and drained | |
| 1 cup chopped onion | 1 tablespoon fresh lime juice | |
| 2 garlic cloves, minced | 2 cups chopped seeded plum tomato | |
| 1 jalapeo pepper, minced | 2 tablespoons minced fresh cilantro | |
| 1 teaspoon chili powder | 1/4 teaspoon salt | |
| 1/2 teaspoon ground cumin | 1 cup (4 ounces) shredded Monterey Jack cheese | |
| 1/4 teaspoon freshly ground black pepper | 2 tablespoons fat-free sour cream | |
| 1 (12-ounce) package meatless fat-free crumbles (such as Lightlife Smart Ground) | 2 tablespoons chopped green onions | |
| 48 baked tortilla chips | 1/4 cup sliced ripe olives | |
| Cooking spray |
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 jalapeño; 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 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° 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.