If you’re looking for a vegetarian-friendly dinner to make on a busy work night, this taco casserole with soy crumbles is for you! It only takes 30 minutes to make, and tastes delicious. It’s made with enchilada sauce, kidney beans, tortilla chips and much more! And it’s healthy too, with only 3 WW points!
Ingredients used:
- 1 package - Frozen soy burger crumbles
- 1 large - Onion
- 1 tablespoon - Olive oil
- 2 cans - Enchilada sauce
- 15 ounces - Canned kidney beans
- 8 ounces - Baked tortilla chips
- 2 cups - Shredded soy cheese
- 2 cups - Shredded lettuce
- 2 medium - Tomatoes
- 0.5 cup - Green onion
Recipe steps:
- Preheat oven to 375°F. In a large skillet, brown onion in oil over medium heat until soft. Stir in crumbles, kidney beans and enchilada sauce; heat five minutes.
- Place one-half of the tortilla chips in the bottom of a 9x13-inch pan. Top with half the bean mixture, then layer with remaining chips and the rest of the bean mixture. Top with 1-1/2 cups cheese.
- Cover with foil and bake in a 375°F oven for 20 minutes or until bubbly hot.
- Top with lettuce, tomato, green onions and remaining 1/2 cup cheese. Serve and enjoy!
This vegetarian-friendly taco casserole with soy crumbles is a delicious, quick and easy dinner that will leave you feeling full and happy. It’s a great way to use up leftover ingredients and still have a nutritious and delicious meal. Plus, it’s low in WW points at only 3 points per serving! So what are you waiting for? Get cooking!
