Meatless Recipes
Vegetable Tortilla Stack
Yield: 2 stacks (4 to 6 servings each)
Ingredients
- 3/4 cup chopped green bell pepper
- 3/4 cup chopped red or yellow bell pepper
- 1 small onion, chopped
- 2 tablespoons vegetable oil
- 1/2 cup picante sauce
- 1 (16 ounce) package frozen broccoli-cauliflower blend
- 6 (8 inch) flour tortillas
- 1 (16 ounce) can 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
Instructions
- Heat oven to 375 degrees F.
- In a skillet, sauté 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 2 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 all of the jack cheese. Top the last 2 tortillas with remaining beans and pepper mixture; place one on each stack. Sprinkle with all of the cheddar cheese.
- Bake for 10 to 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.