Vegetable Tortilla Stack Recipe

Name: Vegetable Tortilla Stack
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Place two tortillas on an ungreased
3
. 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.
4
Bake at 375u00b0 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.

1240

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 3/4 cup chopped green pepper, 3/4 cup chopped sweet red pepper, 1 small onion, chopped, 2 tablespoons canola oil, and more.

Yes, Vegetable Tortilla Stack falls under the General 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.

Vegetable Tortilla Stack

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