Vegetarian Mexian Casserole

Yet another recipe I ripped off from Cooking Light. Although they call it a "casserole," really these are more like super awesome loaded nachos.

Ingredients
-1 onion, diced
-1 T diced jalepeno
-2 tsp minced garlic
-2 T chopped cilantro
-1 12oz bag veggie crumbles (such as Morningstar Farms)
~1/2 bag of tortilla chips
-1.5 C shredded Mexican cheese
-1 T chili powder
-1 tsp cumin
-salt & pepper
-1 can pinto beans
-2 cups diced tomatoes
-1.5 T lime juice
-2 T EVOO
-1/2 jar of salsa (optional)
-some sour cream, black olives, green onion for topping

Steps
1. Saute onion for about 4 minutes in 1 T EVOO.
2. Add veggie crumbles, garlic, jalepeno, cumin, chili powder, and some pepper and saute another 5 minutes.

3. Layer the bottom of a 13X9 casserole dish (coated w/ cooking spray) with tortilla chips.

4. Spread veggie crumble mixture evenly over tortilla chips.
5. Add 1 T EVOO to pan and saute pinto beans. Mash pinto beans with the back of a wooden spoon, while cooking for about 3-4 minutes.

6. Stir in lime juice and tomatoes, and add some salt to taste.
7. Spread bean/tomato mixture evenly over veggie crumble mixture.

8. Layer the top with tortilla chips, pressing slightly to crush.

9. Top with cheese and cook at 375 for about 13 minutes.

10. Serve with sour cream, black olives, and green onion.

Note: This was really good, but the veggie crumbles get a little dry. The next time I make this I'm going to add some salsa (maybe 1.5 cups) into the bean/tomato mixture to make the veggie crumbles a bit more moist.