Enchilada Pie
This impressive, hearty dish is perfect for vegetarians and meat eaters alike. —Jacqueline Correa, Landing, New Jersey
Ingredients
- 1 package (12 ounces) frozen vegetarian meat crumbles
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 2 teaspoons canola oil
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1/2 cup water
- 1-1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
- 6 whole wheat tortillas (8 inches)
- 2 cups shredded reduced-fat cheddar cheese
Reviews
I would like to have this without any toatoew, any suggestions?
Loved this meal! I personally chose to use ground beef instead of the meatless crumbles because I couldn't find them. I found it to be delicious and have made it several times!
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I have to say, I worried about it, but it was pretty good. I put a little salsa and sour cream on it and used ground chicken since my husband didn't like the idea of the crumbles. It was a hit with everyone except my 10 year old. I don't think chili powder is his thing. But he ate it anyway.
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My family loved it...it came out perfect---
Oops! I forgot to click on the rating stars!
When I make chili I do not use beans - I've never been crazy about beans. I've not used the veggie meat crumbles before. But I have vowed to change my eating habits in 2011, and this recipe was definitely outside my comfort zone. I really wasn't expecting to like it! Having said all that . . . I LOVE THIS DISH! I will definitely make it again and I will be sharing it with family and friends!
I used ground beef instead of the faux meat crumbles but we didn't care for this at all. Maybe if it had salsa and sour cream on top of it.