Mexican Layered Dish
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 small pkg, 10 each, Corn Tortillas, (approx 6" dia)1 can pinto Beans, refried zero fat1 cup Textured Vegetable Protein, TVP, dry 1 large Onion, chopped1 small can chopped Black Olives1 tsp Chipotle Chili Powder2 TBS chopped pickled Jalapeno Peppers1 tsp Cumin powder2 heaping TBS Nutritional Yeast1 large can crushed Tomatoes1 pkg, 12 slices Tofutti American Soy Cheese Slicessalt and pepper to taste4 quart microwave safe pan.
Makes 12 ea 1-cup servings.
Tear 3 or 4 tortillas and layer on the bottom of the pan. Spread about a third of the beans on top of the tortillas. Sprinkle with about a third of the rest of the ingredients, with the tomatoes and cheese last.
Repeat the layers until out of ingredients. Put the lid on the pan and cook it until the onions are soft.
Number of Servings: 12
Recipe submitted by SparkPeople user STILLFLYIN.
Tear 3 or 4 tortillas and layer on the bottom of the pan. Spread about a third of the beans on top of the tortillas. Sprinkle with about a third of the rest of the ingredients, with the tomatoes and cheese last.
Repeat the layers until out of ingredients. Put the lid on the pan and cook it until the onions are soft.
Number of Servings: 12
Recipe submitted by SparkPeople user STILLFLYIN.
Nutritional Info Amount Per Serving
- Calories: 199.0
- Total Fat: 6.7 g
- Cholesterol: 0.0 mg
- Sodium: 616.2 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 6.5 g
- Protein: 11.1 g
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