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Vegetarian Tortilla Stack

 Vegetarian Tortilla Stack
“Nearly all the meals I make are meatless," writes Wendy Fenstermacher of Allentown, Pennsylvania. "This is one of my husband’s favorites. If you like, you could vary the amount of jalapeno slices—or leave them out altogether. But I wouldn’t!” —
6 ServingsPrep: 25 min. Bake: 35 min.

Ingredients

  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 small onion, chopped
  • 2 teaspoons olive oil
  • 1 package (12 ounces) frozen vegetarian meat crumbles, thawed
  • 2 tablespoons minced fresh cilantro
  • 1 teaspoon ground cumin
  • 1-1/2 cups salsa
  • 5 flour tortillas (8 inches)
  • 1-1/4 cups shredded reduced-fat Mexican cheese blend, divided
  • 1/3 cup pickled jalapeno slices
  • 5 tablespoons sliced ripe olives

Directions

  • Preheat oven to 350°. In a large nonstick skillet coated with
  • cooking spray, saute peppers and onion in oil until tender. Stir in
  • meat crumbles, cilantro and cumin; heat through.
  • Spread 1/4 cup salsa into a 9-in. deep-dish pie plate coated with
  • cooking spray. Layer with one tortilla, a fourth of the meat crumble
  • mixture, 1/4 cup salsa, 1/4 cup cheese, 2 or 3 jalapeno slices and 1
  • tablespoon olives. Repeat layers three times. Top with remaining
  • tortilla, salsa, olives and jalapeno slices.
  • Cover and bake 30 minutes. Uncover; sprinkle with remaining cheese.

2 of 2

Vegetarian Tortilla Stack (continued)

Directions (continued)

  • Bake 5-10 minutes longer or until heated through and cheese is
  • melted. Yield: 6 servings.
Nutritional Facts: 1 piece equals 335 calories, 12 g fat (3 g saturated fat), 17 mg cholesterol, 1,111 mg sodium, 38 g carbohydrate, 8 g fiber, 26 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.