Cheesy Tortilla Pie

Protein-rich veggie crumbles seasoned to perfection are the healthy secret in this Tex-Mex-inspired main.

Ingredients

• 1 onion, chopped
• 2 tsp. ground cumin
• ½ tsp. salt
• ¼ 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 (10½”) flour tortilla, from 20-oz. pkg.
• 1 cup reduced-fat shredded Colby Jack cheese
• 2 Tbs. chopped fresh cilantro and/or parsley

Instructions

1. Coat 12” 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 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.
2. Heat broiler. Arrange tortilla over filling in skillet; sprinkle with cheese. Broil until cheese is melted and tortilla is lightly browned, 3-4 min. Sprinkle with parsley or cilantro.

For an extra dose of protein, make it Cheesy Black Bean Chili Pie: Omit the frozen green beans and sub in 1 (15 oz.) can rinsed and drained black beans. Continue with recipe as directed. If desired, once broiled, top the pie with a dollop of fat-free sour cream, slices of pickled jalapeño and diced tomato.