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Vegetable Tortilla Stacks

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Submitted by Bearlady

.

YIELD

8 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

2 3E+1
TABLESPOONS ML VEGETABLE OIL
¾ 177
CUP ML GREEN BELL PEPPERS
chopped
¾ 177
CUP ML SWEET RED BELL PEPPERS
chopped
½ 118
CUP ML ONIONS
chopped
½ 118
CUP ML PICANTE SAUCE *
16 462.4
OUNCES ML/G BROCCOLI, FROZEN
16 16
CANS CANS REFRIED BEANS *
8 231.2
OUNCES ML/G MONTEREY JACK CHEESE
8 231.2
OUNCES ML/G CHEDDAR CHEESE
shredded
1 1
X X GREEN BELL PEPPERS
rings *
1 1
1 1
X X OLIVES
ripped, pitted *
1 1
1 1
X X SOUR CREAM *

Directions

Heat oven to 375℉ (190℃).

Heat oil in medium skillet over medium high heat.

Add chopped green and red peppers and onions; cook and stir until crisp-tender.

Drain.

Stir in ½ cup picante sauce. Cook Broccoli Cauliflower Supreme until crisp and tender s directed. Drain, cut up large pieces if necessary. Place 2 tortillas side by side on large ungreased cookie sheet. Spread each with about ¼ of the pepper mixture. Top each with tortilla. Divide vegetables evenly with between tortilla stacks; sprinkle each with 1 cup of the Monterey Jack cheese. Spread 2 tortillas with remaining refried beans and top with remaining pepper mixture; place one on each tortilla stack. Top each with one of the remaining tortillas; sprinkle each with 1 cup cheddar cheese. Bake at 375℉ (190℃) for 10 to 15 minutes or until cheese is melted. To serve top with green and red pepper rings, ripe olives, picante sauce and sour cream. Cut into wedges. To fry tortillas, heat 4 tablespoons of oil in 10-inch skillet over medium heat. Fry tortillas in hot oil for 5 to 10 seconds on each side until lightly browned and blistered; drain well on paper towels!

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 107g (3.8 oz)
Amount per Serving
Calories 303 46% from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 421mg 18%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 7%
Sugars g
Protein 26g
Vitamin A 23% Vitamin C 85%
Calcium 33% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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