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."
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 stacks (4-6 servings each).
Number Of Ingredients 11
Steps:
- 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 is melted. Garnish with cilantro and olives. Cut into wedges. Serve with sour cream and picante sauce.
Nutrition Facts : Calories 570 calories, Fat 31g fat (17g saturated fat), Cholesterol 80mg cholesterol, Sodium 1008mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 7g fiber), Protein 28g protein.
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Pranav Sthapit
[email protected]This was a great recipe for a quick and easy weeknight meal. The tortillas were crispy and the vegetables were tender. I would definitely make this again.
Muhammad Nadir
[email protected]I'm not a huge fan of vegetables, but this dish was surprisingly good. The tortillas were soft and the vegetables were flavorful.
Leah Istifanus
[email protected]This recipe was easy to follow and the results were amazing. The tortillas were fluffy and the vegetables were perfectly cooked.
condore76
[email protected]I made this recipe for my family and they loved it. The tortillas were crispy and the vegetables were tender. I will definitely be making this again.
Radad Ullah
[email protected]This was a great way to use up leftover vegetables. I had some zucchini, bell peppers, and onions that I needed to use up and this recipe was perfect.
Mushongo Frans
[email protected]I'm a vegetarian and I'm always looking for new recipes. This one was a keeper! The tortillas were fluffy and the vegetables were perfectly cooked.
Rusne Janciuraite
[email protected]This was a great recipe for a party. I made it for a potluck and it was a huge hit.
Mohammed Bala
[email protected]This recipe was a bit too spicy for me, but I still enjoyed it. I would recommend using a milder chili powder.
Lilian Kamau
[email protected]The avocado crema was too bland for my taste. I would recommend adding some lime juice or cilantro.
Vulture vern juggalo
[email protected]I followed the recipe exactly and the tortillas were too crispy for my taste. I would recommend cooking them for a shorter amount of time.
Crystal Bennett
[email protected]This was a great recipe for a quick and easy weeknight meal. The tortillas were crispy and the vegetables were tender. I would definitely make this again.
muhammad asif
[email protected]I'm not a huge fan of vegetables, but this dish was surprisingly good. The tortillas were soft and the vegetables were flavorful.
ally flourre
[email protected]This recipe was easy to follow and the results were amazing. The tortillas were fluffy and the vegetables were perfectly cooked.
Hicham Bakaly
[email protected]I made this for dinner last night and it was delicious! The tortillas were crispy and the vegetables were tender. I especially loved the avocado crema.
Saba Fayyaz
[email protected]This vegetable tortilla stack was a hit! The flavors were amazing and the presentation was beautiful. I will definitely be making this again.