Tortilla Stack Recipe

Name: Tortilla Stack
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 whole (8 In. Size) Whole Wheat OR Regular Flour Tortillas; 2 teaspoons Vegetable Oil; 2 teaspoons Vegetable Oil Or More If Needed; 1 whole Large Onion, Thinly Sliced; 1 whole Large Red Or Green Bell Pepper, Seeded And Thinly Sliced; 2 cloves Garlic, Finely Minced; 1/2 pounds (or More) Leftover Cooked Roast Pork, Cut Into Thin Strips...leftover Sliced Chicken, Turkey Or Beef Can Also Be Substituted-OR Add More Vegetables And Make This A Meatless Meal; 1- 1/2 teaspoon Chili Powder; 1- 1/2 teaspoon Ground Cumin; 3/4 teaspoons Dried Oregano; 1/4 teaspoons Freshly Ground Black Pepper; 1 cup Reduced Fat OR Regular Sour Cream; 1 can (4 Oz. Size) Chopped Green Chiles, Drained; 1/4 cups Chopped Fresh Cilantro; 1 can (15-16 Oz. Size) Fat-free OR Regular Refried Beans; 4 whole Roma Tomatoes, Chopped; 2 cups Shredded Mexican Blend OR Cheddar Cheese (Pepper-Jack Cheese Would Be Great In This Too As Would Monterey Jack Or Colby-jack-use What You Have On Hand); Sliced Green Onions And Extra Chopped Tomatoes For Garnish

Try this homemade Tortilla Stack recipe the whole family will love. Made with Whole Wheat OR Regular Flour Tortillas, Vegetable Oil, Vegetable Oil and O…

This Tortilla Stack relies on simple, everyday ingredients such as vegetable oil, garlic, finely minced, chili powder and ground cumin. It comes together quickly and makes 4 servings, at about 1200 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

5 whole (8 In. Size) Whole Wheat OR Regular Flour Tortillas
2 teaspoons Vegetable Oil
2 teaspoons Vegetable Oil Or More If Needed
1 whole Large Onion, Thinly Sliced
1 whole Large Red Or Green Bell Pepper, Seeded And Thinly Sliced
2 cloves Garlic, Finely Minced
1/2 pounds (or More) Leftover Cooked Roast Pork, Cut Into Thin Strips...leftover Sliced Chicken, Turkey Or Beef Can Also Be Substituted-OR Add More Vegetables And Make This A Meatless Meal
1- 1/2 teaspoon Chili Powder
1- 1/2 teaspoon Ground Cumin
3/4 teaspoons Dried Oregano
1/4 teaspoons Freshly Ground Black Pepper
1 cup Reduced Fat OR Regular Sour Cream
1 can (4 Oz. Size) Chopped Green Chiles, Drained
1/4 cups Chopped Fresh Cilantro
1 can (15-16 Oz. Size) Fat-free OR Regular Refried Beans
4 whole Roma Tomatoes, Chopped
2 cups Shredded Mexican Blend OR Cheddar Cheese (Pepper-Jack Cheese Would Be Great In This Too As Would Monterey Jack Or Colby-jack-use What You Have On Hand)
Sliced Green Onions And Extra Chopped Tomatoes For Garnish

1
Lightly brush both sides of each tortilla with vegetable oil.
2
Spray a large skillet with non-stick cooking spray.
3
Fry tortillas in a single layer over medium-high heat for 10-15 seconds per side or until golden brown, pressing down bubbles with a spatula.
4
Place them on a paper towel and pat off any excess oil, if necessary.
5
Preheat oven to 350 F.
6
For the filling: In the same large skillet, heat the vegetable oil over medium heat.
7
Saute the onion and pepper until crisp tender.
8
Add the minced garlic and cook for 30 seconds.
9
Stir in the sliced pork (or whatever meat you choose to use), chili powder, cumin, oregano and black pepper; cook and stir until mixture is coated with spices, about 2 minutes.
10
In a small bowl, combine the sour cream, green chiles and chopped cilantro; stir until well combined.
11
Spread about 2 tablespoons of the refried beans over 1 tortilla then place it in a 9 springform pan.
12
Top the refried beans with 1/4 of the pork/vegetable mixture, then spread about 1 1/2-2 tablespoons of the sour cream mixture over the top of the pork.
13
Top the sour cream with some of the chopped tomatoes, then sprinkle with 1/4 cup of the shredded cheese.
14
Repeat the layers, ending with a tortilla.
15
Press down lightly on the top of the stack to adhere each layer.
16
Bake in a preheated 350 F oven for 10-15 minutes or until filling is heated and cheese is melted.
17
Sprinkle the remaining cheese over top; return to the oven and bake at 350 F for 5 minutes or until cheese is melted.
18
Remove from oven.
19
Remove the side of the pan and let the stack sit for 5 minutes before slicing into wedges.
20
Garnish each slice with any of the leftover sour cream/green chile/cilantro mixture or plain sour cream, chopped tomatoes and sliced green onions.
21
Recipe adapted from Recipeland.

1200

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 5 whole (8 In. Size) Whole Wheat OR Regular Flour Tortillas, 2 teaspoons Vegetable Oil, 2 teaspoons Vegetable Oil Or More If Needed, 1 whole Large Onion, Thinly Sliced, and more.

Yes, Tortilla Stack falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1200 kcal
Category
Soups & Stews

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