Source: Vegetarian Times
Makes 6 servings
Oil for frying
12 oz. ground taco-seasoned soy “meat”
2 cups salsa (16 oz. jar)
15 oz. can pinto beans, drained & rinsed
five 8-inch flour tortillas
2 cups shredded cheddar
optional: sour cream to top
1. Preheat oven to 375
2. Heat oil in large skillet & saute “meat”; add salsa & beans; cook until heated through
3. Coat 10-inch round deep baking dish with cooking spray; place 1 tortilla on bottom; spread ¼ mixture & a little less than ½ cup cheese; repeat 3 more layers; top with 1 tortilla & remaining cheese
4. Cover & bake 30 minutes; slice like a pie & serve with optional sour cream
Oil for frying
12 oz. ground taco-seasoned soy “meat”
2 cups salsa (16 oz. jar)
15 oz. can pinto beans, drained & rinsed
five 8-inch flour tortillas
2 cups shredded cheddar
optional: sour cream to top
1. Preheat oven to 375
2. Heat oil in large skillet & saute “meat”; add salsa & beans; cook until heated through
3. Coat 10-inch round deep baking dish with cooking spray; place 1 tortilla on bottom; spread ¼ mixture & a little less than ½ cup cheese; repeat 3 more layers; top with 1 tortilla & remaining cheese
4. Cover & bake 30 minutes; slice like a pie & serve with optional sour cream
No comments:
Post a Comment