Vegetarian Mexican Casserole - Plus Low Cal And Low

Name: Vegetarian Mexican Casserole - Plus Low Cal And Low Fat!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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 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.
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, 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.

1408

kcal

Calories

Fat

265

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 teaspoons olive oil, divided, 1 cup onion, chopped, 2 garlic cloves, minced, 1 jalapeno pepper, minced, and more.

Yes, Vegetarian Mexican Casserole - Plus Low Cal And Low Fat! falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Mexican Casserole - Plus Low Cal And Low Fat!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions