Recipe courtesy of: National Soybean Research Laboratory, University of Illinois at Urbana-Champaign
Ingredients 2 medium onions, chopped
2 green bell pepper, chopped
½ cup mild salsa
2 cans (15.5 oz. each) chili beans (do not drain)
1 can (8 oz.) tomato sauce’1 cup dry TVP
1 cup frozen corn kernels, thawed
¾ cup water1 can (2.25 oz.) sliced black olives drained
1 Tbsp. chili powder
18 corn tortillas (6 inch diameter)
1 cup shredded Mexican-style, cheddar or soy cheese
Optional garnishes: sliced tomatoes, olives, and avocado
Instructions Preheat the oven to 350˚. Cost a 9” x 13“ baking dish with cooking spray.Combine the onions, pepper, salsa, chili beans, tomato sauce, TVP, corn, water, olives, and chili powder in a large saucepan bring to boiling.Reduce Heat and simmer for 10 minutes stirring occasionally.Spread I quarter of the chili mixture on the bottom of the prepared baking dish.Top with 6 of the tortillas overlapping and/or cutting to fit as necessary.Top with another quarter of the chili mixture and a third of the cheese.Repeat for 2 more layers each of tortillas, chili mixture and cheese.Cover and bake for 30-35 minutes until heated through.Garnish with tomatoes, olives and avocado, if desired.
Notes Makes 12 servings
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