Vegetarian Tortilla Stack

By Jenny_439

Ingredients

• 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

Preparation

Step 1

•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 remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 6 servings.