Best Vegetable Tortilla Stack Recipes

Bean and Vegetable Tortilla Stacks image

Provided by Jessie B

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

Eight Layer Tortilla Stack image

Provided by flower7

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.