Ingredients
1 medium green pepper, chopped1 medium sweet red pepper, chopped1 small onion, chopped2 teaspoons olive oil1 package (12 ounces) frozen vegetarian meat crumbles, thawed2 tablespoons minced fresh cilantro1 teaspoon ground cumin1-1/2 cups salsa5 flour tortillas (8 inches)1-1/4 cups shredded reduced-fat Mexican cheese blend, divided1/3 cup pickled jalapeno slices5 tablespoons sliced ripe olives
Preparation
Preheat oven to 350°. In a large nonstick skillet coated with cooking spray, saute peppers and onion in oil until tender. Stir in 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 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.
