Recipe
Author
Hy-Vee Test Kitchen
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Description
This fun dish is only mildly spicy. Increase the "heat" by adding the optional chilies, choosing a hot salsa and using jalapeno soy cheese instead of mozzarella.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 8 oz. spaghetti, cooked | ||
| 2 egg whites, lightly beaten | ||
| 1 (16 oz) can fat-free refried beans | ||
| 1 c. dry TSP (textured soy protein) | ||
| ⅞ c. boiling water | ||
| 1 packet(s) taco seasoning mix, plus water called for on the package | ||
| ½ c. chopped onion | ||
| ½ c. chopped green pepper | ||
| 1 ½ c. water | ||
| ½ c. bottled salsa | ||
| 1 (4 oz) can chopped mild green chilies, optional | ||
| ½ c. mozzarella-style or jalapeno soy cheese | ||
| optional garnishes: chopped tomato, shredded lettuce, salsa, olives |
Directions
- Preheat oven to 350 degrees. Coat a deep-dish 10-inch pie plate with nonstick cooking spray.
- Combine cooked spaghetti with egg whites and press onto bottom and up sides of pie plate.
- Spread refried beans over the spaghetti on the bottom of the pie plate.
- Heat oil in medium saucepan and saute onion and green pepper over moderate heat. Stir in rehydrated soy protein mixture, 1-1/2 cups water and salsa, plus chilies. Bring to a boil. Reduce heat to low and cook about 10 minutes.
- Pour 7/8 cup boiling water over textured soy protein in a separate bowl and add taco seasoning mix and water. Set aside.
- Spread taco filling over refried bean layer in the pie plate. Bake at 350 degrees for 20 minutes.
- Remove from oven. Allow to stand 5 minutes before serving. To serve, cut pie into 8 wedges and top with optional garnishes, if desired.
Nutrition facts
Servings
230 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 0mg
- Sodium: 470mg
- Total Carbohydrates: 39g
- Protein: 16g
Recipe Source:
Iowa Soybean Promotion Board.