Tortilla Bake
- 2 medium onions, chopped
- 1 green bell pepper, chopped
- ½ cup mild salsa
- 2 cans (15.5 ounces each) chili beans (do not drain)
- 1 can (8 ounces) tomato sauce
- 1 cup textured soy protein (TSP)
- 1 cup corn kernels
- ¾ cup water
- 1 can (2.25 ounces) sliced black olives, drained
- 1 tablespoon chili powder
- 18 6-inch corn tortillas
- 1 cup shredded Mexican-style or cheddar cheese
- Optional garnishes: sliced tomatoes, olives and avocado
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Preheat oven to 350 F. Coat a 9-by-13-inch baking dish with cooking spray. Combine the onions, pepper, salsa, chili beans, tomato sauce, TSP, corn, water, olives and chili powder in a large saucepan and bring to boiling. Reduce heat and simmer for 10 minutes, stirring occasionally. Spread about one quarter of the chili mixture on the bottom of the prepared baking dish. Top with six 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 two 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. Cut into 12 squares.
Per serving (1 square): 240 calories, 6 g fat (2.1 g saturated fat), 8 mg cholesterol, 494 mg sodium, 36 g carbohydrate, 12 g protein, 8 g fiber
Source: 2014 Soyfoods Guide