Mexican Casserole

Ingredients

• 48  baked tortilla chips 
• 0.3 teaspoon pepper black freshly ground
• 15 ounce pinto beans rinsed drained canned
• 1 teaspoon chili powder 
• 2 tablespoons cilantro leaves fresh minced
• 2  garlic cloves minced
• 2 tablespoons green onions chopped
• 0.5 teaspoon ground cumin 
• 1  jalapeno minced
• 1 tablespoon juice of lime fresh
• 12 ounce meatless crumbles fat-free (such as Lightlife Smart Ground)
• 4 ounces monterrey jack cheese shredded
• 4 teaspoons olive oil divided
• 0.3 cup olives ripe sliced
• 1 cup onion chopped
• 2 cups plum tomatoes seeded chopped
• 2 tablespoons cup heavy whipping cream fat-free sour

Equipment

• frying pan
• oven
• baking pan
• wooden spoon

Directions

1. Preheat oven to 37
2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
3. Add onion to pan; cook 4 minutes or until tender.
4. Add garlic and jalapeo; cook 1 minute. Stir in chili powder, cumin, black pepper, and crumbles; cook 3 minutes or until thoroughly heated. Arrange half of tortilla chips in an 11 x 7inch baking dish coated with cooking spray; top evenly with crumbles mixture.
5. Heat remaining 2 teaspoons oil in skillet over medium heat.
6. Add beans, mashing with the back of a wooden spoon until chunky and thick; cook 2 minutes or until heated, stirring constantly. Stir in lime juice.
7. Combine tomato and cilantro.
8. Layer beans and tomato mixture over crumbles mixture in dish. Top with remaining tortilla chips, pressing to slightly crush.
9. Sprinkle evenly with cheese.
10. Bake at 375 for 13 minutes or until cheese is bubbly.
11. Cut casserole into 6 equal pieces; top each serving with 1 teaspoon sour cream, 1 teaspoon onions, and 2 teaspoons olives.