Light & Tasty, one of our normal sources of culinary enlightenment, was the source of this recipe for a Vegetarian Tortilla Stack.
Start by chopping up a small onion, a medium green pepper and a medium red pepper.
Then, in a large nonstick skillet, saute those ingredients in olive oil. Then add soy crumbles (we didn't have the 12 ounces the recipe called for), cilantro and cumin.
In a 9-inch deep-dish baking dish coated with cooking spray, layer the ingredients. Each layer starts with a tortilla. Add 1/4 of the soy crumbles mixture, salsa, cheese, jalapeno (which we chopped instead of sliced) and olives.
Repeat the layering three times and then top with salsa, olives and jalapenos. Bake at 350 degrees for 30 minutes. Take out, uncover and sprinkle with the remaining 1/4 cup of Mexican-blend cheese.
It serves six. The flavors were very good and we even added a dollop of sour cream, which the recipe did not call for. That added a nice temperature and flavor contrast.