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.