Tortilla Bake


  • 2 medium onions, chopped
  • 1 green bell pepper, chopped
  • 1/2 cup mild salsa
  • 2 15.5 oz. cans canned chili beans (do not drain)
  • 8 oz. no-salt-added tomato sauce (canned)
  • 1 pkg frozen soy crumbles (or 1 cup dry TVP and 3/4 cup water)
  • 1 cup no-salt-added corn kernels
  • 2 1/4 oz. sliced black olives, drained
  • 1 tbsp. Chili powder
  • 18 6-inch corn tortillas
  • 1 cup shredded Mexican-style or cheddar cheese


  1. Preheat the oven to 350?F. Coat a 9 x 13 baking dish with cooking spray.
  2. Combine the onions, pepper, salsa, chili beans, tomato sauce, soy crumbles, corn, olives, and chili powder in a large microwavable bowl; heat on high for 5 minutes.
  3. Spread about one quarter of the chili mixture on the bottom of the prepared baking dish. Top with 6 of the tortillas, overlapping and/or cutting to fit as necessary. Top with another quarter of chili mixture and a third of the cheese. Repeat for 2 more layers each of tortillas, chili mixture and cheese.
  4. Cover and bake for 30 to 35 minutes, until heated through. Garnish with tomatoes, olives and avocado, if desired.

Nutrition Information