Best Bean And Vegetable Tortilla Stacks Recipes

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BEAN AND VEGETABLE TORTILLA STACKS



Bean and Vegetable Tortilla Stacks image

Delicious and easy. Low Calorie, good vegetarian meal!!! My fiancee found this recipe in a Vegetarian Cookbook, but I have made a few alterations.

Provided by Jessie B

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 18

1 (6 ounce) package monterey jack pepper cheese
1 cup part-skim ricotta cheese
1 cup shredded carrot
1/2 cup chopped radish
1/4 cup ripe olives
1 (15 ounce) can garbanzo beans, drained
3 garlic cloves, halved
1/2 cup firmly packed parsley sprig
1 medium yellow onion (Halved)
1 tablespoon lemon juice
1/2 teaspoon ground cumin
12 (6 inch) corn tortillas
1 large pasilla dried red chili pepper
1 medium onion, quartered
4 garlic cloves
1 (28 ounce) can plum tomatoes, drained
1/2 teaspoon ground cumin
1/4 teaspoon hot sauce

Steps:

  • Combine 1 cup of pepper jack cheese and next 4 ingredients; stir well, and set aside.
  • Position knife blade in food processor bowl; add garbanzo beans and garlic. Process bean mixture 1 minute, or until smooth.
  • Add parsley sprigs, one half of the onion, lemon juice, and cumin; process 10 seconds or until onion is minced, scraping sides of processor bowl occasionally.
  • Place 4 tortillas on an ungreased baking sheet. Spread each with one-eighth of bean mixture; top with one eighth of the cheese mixture. Repeat with remaining tortillas, bean mixture, and cheese mixture, ending with the 4 remaining tortillas. Sprinkle remaining 1/2 cup of pepper jack cheese evenly over the stacks.
  • Bake at 375° for 15 minutes or until thoroughly heated. Cut each in half. Garnish with the pepper rings, if desired. Serve with red Chile Sauce.
  • Red Chile Sauce:.
  • Wash the chili; remove stem, seeds and veins. Place chili in a bowl; add boiling water to cover. Let stand 15 minutes or until chili is soft; drain and coarsely chop.
  • Position knife blade in the food processor bowl; add chili, onion, and garlic. Pulse 4 or 5 times or until finely chopped. Add tomatoes, cumin, and hot sauce; process 1 minute or until smooth. Yield: 2 cups.

Nutrition Facts : Calories 311.4, Fat 11.3, SaturatedFat 5.9, Cholesterol 28.5, Sodium 389.2, Carbohydrate 39.7, Fiber 7, Sugar 5.2, Protein 15.1

VEGETARIAN LAYERED TORTILLA CASSEROLE



Vegetarian Layered Tortilla Casserole image

This tortilla casserole is packed with sautéed veggies - onions, red pepper, corn, and zucchini - beans, herbs, and Monterey Jack cheese, all combining to make a super flavorful vegetarian dinner. Homemade enchilada sauce is optional...but: it takes 15 minutes to make, and it is so, so tasty. This is an assembly that lends itself well to improvisation - use what you have on hand: mushrooms, Swiss chard, kale, eggplant would all work well here.

Provided by Alexandra Stafford

Categories     Entrée

Time 1h

Number Of Ingredients 11

2 tablespoons olive oil
1 onion, diced
2 bell peppers, diced
1 large zucchini, diced
2 ears corn, shucked, kernels stripped
1.5 cups cooked black beans, see notes below
enchilada sauce
9 to 12 tortillas, see notes below
6 scallions, thinly sliced
1 bunch cilantro, finely chopped
8 ounces Monterey Jack cheese, grated

Steps:

  • In a large sauté pan over high heat, add the 2 tablespoons of olive oil. When it shimmers, immediately add the diced onions and bell peppers. Season with a pinch of salt. Turn heat down to medium. Sauté for 4 to 5 minutes, stirring often to ensure the vegetables are not burning. When the vegetables are soft, add the zucchini, season with a pinch of salt, and cook for 2 to 3 minutes more, just until the zucchini loses its rawness. Finally, add the corn, season with a pinch of salt, and cook for a minute more. Turn off the heat.
  • Add the black beans to the skillet and stir to combine. Taste. Season with salt to taste.
  • Heat the oven to 425ºF. Coat the bottom of a 9-by-13-inch baking dish with a thin layer of the enchilada sauce (roughly 3/4 cup). Arrange a single layer of tortillas over sauce, trimming edges to fit.
  • Scatter a handful each of cilantro and scallions over the tortillas. Spoon a layer of the vegetable-bean mixture over top. Sprinkle a layer of cheese over top. Spoon a layer of sauce over top and use the back of a spoon to spread it out. Repeat the layering: tortillas, herbs, veg+beans, cheese, sauce, until you have three (or four if you wish) layers of tortillas.
  • Spoon a thin layer of sauce over the final layer of tortillas. Scatter a final layer of herbs over top. Add a final layer of cheese.
  • Bake enchiladas in the middle or top rack of oven until the cheese topping bubbles and browns in spots, 15-25 minutes. Garnish with more fresh cilantro and scallions if you wish. Let rest 10 minutes before cutting and serving.

EIGHT LAYER TORTILLA STACK



Eight Layer Tortilla Stack image

This is one of my all-time favorite meals. It is originally from Cooking Light magazine. It has been requested many times in my family for special occasions. Yum yum yum!

Provided by flower7

Categories     Savory Pies

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 3/4 cups chopped bell peppers (any color)
1/2 cup chopped red onion
1 (4 1/2 ounce) can chopped green chilies, drained
2 tablespoons chopped fresh cilantro (optional)
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 cups tomato juice (no-salt added)
2 (15 ounce) cans black beans, rinsed, drained
2 (15 ounce) cans white beans, rinsed, drained
4 ounces monterey jack cheese, shredded
4 ounces sharp cheddar cheese, shredded
8 (8 inch) flour tortillas

Steps:

  • Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion, chiles, cilantro, oregano, chili powder & cumin. Saute 5 minutes or until tender. Add tomato juice and cook until thick, about 8 minutes.
  • Divide vegetable mixture in half, combining black beans with one half and white beans with the other half. Mix well and set both aside.
  • Mix cheeses together and set aside.
  • Preheat oven to 325°F.
  • Line a 9-inch pie plate with foil, allowing 6 inches of foil to extend over opposite edges of the plate. Repeat with another sheet of foil, crossing over the plate opposite the first piece. Coat foil generously with cooking spray.
  • Place 1 tortilla in the bottom of baking dish.
  • Spread 1 cup white bean mixture over tortilla; sprinkle with 1/4 cup cheese. Top with tortilla, pressing gently.
  • Spread 1 cup black bean mixture over second tortilla; sprinkle with 1/4 cup cheese. Top with tortilla, pressing gently.
  • Repeat until all tortillas, filling and cheese is used up, ending with cheese.
  • Bring the edges of the foil up to center, folding to seal.
  • Bake for 40 minutes; let stand out of oven for 10 minutes before unwrapping. Remove foil packet from pan; unwrap. Cut into wedges and serve with sour cream.

Nutrition Facts : Calories 557.9, Fat 16.2, SaturatedFat 7.4, Cholesterol 28.3, Sodium 700.2, Carbohydrate 77.5, Fiber 14.9, Sugar 5.5, Protein 27.6

BLACK BEAN AND VEGETABLE STACK



Black Bean and Vegetable Stack image

Make and share this Black Bean and Vegetable Stack recipe from Food.com.

Provided by BamaBelle30

Categories     Black Beans

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

2 (15 ounce) cans black beans, drained
1 (14 1/2 ounce) can diced tomatoes, undrained
10 ounces frozen corn
1 cup salsa
1/2 cup chopped green bell pepper
2 garlic cloves, crushed
2 teaspoons cumin
10 small flour tortillas
8 ounces shredded cheddar cheese

Steps:

  • Preheat oven to 400 degrees F.
  • Place beans, tomatoes and the corn, salsa, bell pepper, garlic, and cumin in a saucepan. Stir and bring to a boil over medium-high heat, then reduce the heat to medium-low and let simmer, uncovered, until thickened, 4 to 5 minutes.
  • Spoon a third of the bean mixture over the bottom of a 13x9 inch baking dish. Top it with 5 of the tortillas, overlapping them as needed. Scatter 1 cup of the cheese over the tortillas. Spoon half of the remaining bean mixture over the cheese and top it with the remaining tortilaas. Spoon the remaining bean mixture over the tortillas, spreading it out to completely cover them. Cover the baking dish with foil.
  • Bake for 15 minutes, then remove from oven and uncover. Sprinkle remaining 1 cup cheese on top and return to oven. Bake until the cheese melts, 7 to 8 minutes. Let the casserole rest 1o minutes before slicing and serving.

Nutrition Facts : Calories 368.9, Fat 5.2, SaturatedFat 1.2, Sodium 729.8, Carbohydrate 68, Fiber 13.6, Sugar 5.2, Protein 16.1

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