Vegetable Tortilla Stack Recipe

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

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

Ingredients

  • 3/4 cup chopped green pepper
  • 3/4 cup chopped sweet red pepper
  • 1 small onion, chopped
  • 2 tablespoons vegetable 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 or parsley, sliced ripe olives, sour cream and additional picante sauce

Directions

In a skillet, saute peppers and onion in oil until tender. Stir in picante sauce; set aside.
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).
Originally published as Vegetable Tortilla Stack in Taste of Home October/November 2000, p66

Nutritional Facts

1 piece: 570 calories, 31g fat (17g saturated fat), 80mg cholesterol, 1008mg sodium, 47g carbohydrate (6g sugars, 7g fiber), 28g protein.

  • 3/4 cup chopped green pepper
  • 3/4 cup chopped sweet red pepper
  • 1 small onion, chopped
  • 2 tablespoons vegetable 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 or parsley, sliced ripe olives, sour cream and additional picante sauce
  1. In a skillet, saute peppers and onion in oil until tender. Stir in picante sauce; set aside.
  2. 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).
Originally published as Vegetable Tortilla Stack in Taste of Home October/November 2000, p66

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amychris1 User ID: 544326 64910
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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