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

Time 35m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

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

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