Vegetable Tortilla Stack Recipe
Vegetable Tortilla Stack Recipe photo by Taste of Home

Vegetable Tortilla Stack Recipe

Publisher Photo
"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."
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES: 4-6 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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).
Originally published as Vegetable Tortilla Stack in Taste of Home October/November 2000, p66

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.

This recipe pairs well with a sweet red wine.

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Reviews for Vegetable Tortilla Stack

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Reviewed Apr. 20, 2011

Love this recipe. I can substitute garden vegetables in the layers, and adapt it for vegans by using the vegan cheese.

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