Lightened-up cozy comfort WEEKNIGHT WONDERFUL
Start the new year deliciously with these better-for-you takes on casserole faves guaranteed to satisfy
Cheesy Tortilla Pie 1 onion, chopped 2 tsp. ground cumin 1
⁄4 tsp. salt
1
⁄4 tsp. pepper
1 (16 oz.) jar mild chunky salsa 1 (12 oz.) pkg. veggie crumbles 1 (10 oz.) pkg. frozen cut green beans, thawed, drained 1 burrito-size (101 ⁄2") flour tortilla, from 20-oz. pkg. 1 cup reduced-fat shredded Colby-jack cheese 2 Tbs. chopped fresh cilantro and/or parsley
30
1/10/22
Woman’s World
Protein-rich veggie crumbles are the secret in this Tex-Mex-inspired main Coat 12" ovenproof nonstick skillet with cooking spray; heat over medium-high heat. Add onion, cumin, salt and pepper; cook, stirring occasionally, until onion is softened, 7–8 min. Stir in salsa and veggie crumbles; bring to a boil. Reduce heat to medium-low. Cover; cook, stirring occasionally, until flavors blend, about 10 min., adding green beans during last 2 min. of cooking time. Heat broiler. Arrange tortilla over filling in skillet; sprinkle with cheese, spreading in even layer. Broil until cheese is melted and tortilla is lightly browned, 3–4 min. Sprinkle with cilantro or parsley.
Easy variation: For an extra dose of
protein, make it Cheesy Black Bean Chili Pie—just omit the frozen green beans and sub in 1 (15 oz.) can rinsed and drained black beans. First, sauté onion and spices as directed. Add black beans to skillet with salsa and veggie crumble mixture as directed. Once broiled, top the pie with a dollop or two of reduced-fat sour cream, slices of pickled jalapeño and diced, seeded tomato. Servings: 6. Active time: 30 min. Total time: 40 min. Calories: 208 Protein: 16g Fat: 5g (3g sat.) Chol.: 13mg Carbs.: 24g Sodium: 1,067mg Fiber: 7g Sugar: 7g
