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Dinner Recipes

Cheesy Tortilla Pie

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

Serving Size:


Active Time:

30 min.

Total Time:

40 min.


  • 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


  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.

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