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."
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 shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
- Minced fresh cilantro, sliced ripe olives, sour cream and additional picante sauce
Reviews
Love this recipe. I can substitute garden vegetables in the layers, and adapt it for vegans by using the vegan cheese.