Vegetable Tortilla Stack Recipe

Vegetable Tortilla Stack Recipe photo by Taste of Home

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"These tasty layered tortillas are a hit with my children and grandchildren," reports Irene Muller of Wray, Colorado. "Nutritious vegetables are deliciously disguised in this snack."

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Vegetable Tortilla Stack Recipe

Prep: 30 min. Bake: 10 min.

Yield: 4-6 Servings

30 10 40

Ingredients

3/4 cup chopped green pepper
3/4 cup chopped sweet red pepper
1 small onion, chopped
2 tablespoons canola oil
1/2 cup picante sauce
1 package (16 ounces) frozen broccoli-cauliflower blend
6 flour tortillas (8 inches)
1 can (16 ounces) refried beans
2 cups (8 ounces) shredded Monterey Jack cheese
2 cups (8 ounces) shredded cheddar cheese
Minced fresh cilantro, sliced ripe olives, sour cream and additional picante sauce

Directions

In a large skillet, saute peppers and onion in oil until tender. Stir in picante sauce; set aside. Meanwhile, cook frozen vegetables according to package directions; drain. Cool slightly; coarsely chop vegetables.
Place two tortillas on an ungreased baking sheet. Spread each with 1/3 cup refried beans and sprinkle with 1/3 cup of the pepper mixture. Top each with another tortilla. Spoon 1-1/2 cups vegetables over each tortilla and sprinkle with Monterey jack cheese. Top the last two tortillas with remaining beans and pepper mixture; place one on each stack. Sprinkle with cheddar cheese.
Bake at 375° for 10-15 minutes or until heated through and cheese is melted. Garnish with cilantro and olives. Cut into wedges. Serve with sour cream and picante sauce. Yield: 2 stacks (4-6 servings each).

Nutritional Facts 1 serving (1 piece) equals 570 calories, 31 g fat (17 g saturated fat), 80 mg cholesterol, 1,008 mg sodium, 47 g carbohydrate, 7 g fiber, 28 g protein.

Originally published as Vegetable Tortilla Stack in Taste of Home October/November 2000, p66