My kids loved this dish, and it was perfect for the rushed night. I actually left this casserole on the stove because the kids ate in shifts. Take any vegetables you like and combine it with meatless crumbles. Here I used "Beyond Meat" sold in Whole Foods which is a pea protein isolate - a nice alternative if you are concerned about too much tofu/soy in you or your child's diet. A fried egg on top is a nice option.
Ingredients
One small or half a large onion, diced.
a favorite green -- spinach, Swiss chard, finely chopped kale, or lambs quarters
1/2 a pound of asparagus, cut into two inch pieces
1 zucchini, sliced
1 bell pepper, chopped
One pack of meatless crumbles
tortillas, whole-wheat or corn
shredded Mexican-blend cheese (optional)
Directions
Cook the onion in one TBSP of olive oil for about one minute Add the rest of the veggies and cook for about 5 minutes. Remove from pan and place on the side. Add another TSBP of olive oil and brown the "beef" crumbles for about three minutes on each side. mix with the veggies. Place a couple of tortillas on the bottom the casserole and top with the mixed crumbles and veggies. Bake for about 15 minutes. Take out and top with the shredded cheese and bake or another 10 minutes. Cut and serve, optionally with a fried egg on top.