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Vegetable Tortilla Stack

 Vegetable Tortilla Stack
"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."
4-6 ServingsPrep: 30 min. Bake: 10 min.


  • 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


  • 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

2 of 2

Vegetable Tortilla Stack (continued)

Directions (continued)

  • 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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.