4 teaspoons olive oil, divided 1 cup chopped onion 2 garlic cloves, minced 1 jalapeño pepper, minced 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1 (12-ounce) package meatless fat-free crumbles (such as Lightlife Smart Ground) 48 baked tortilla chips Cooking spray 1 (15-ounce) can pinto beans, rinsed and drained 1 tablespoon fresh lime juice 2 cups chopped seeded plum tomato 2 tablespoons minced fresh cilantro 1 cup (4 ounces) shredded Monterey Jack cheese 2 tablespoons fat-free sour cream 2 tablespoons chopped green onions 1/4 cup sliced ripe olives
- 1. Preheat oven to 375°.
- 2. 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.
- 3. 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.
- 4. Combine tomato and cilantro. 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.
Look for veggie protein crumbles in the produce section, near the tofu. Zesty Mexican spices and flavorings sass up plain- (or original-) flavored crumbles