Vegetable Tortilla Stacks

chefs-mate chefs-mate 0 Comments
Servings: 4 servings Difficulty: Advanced
Jump To Recipe Print Recipe
Crispy, cheesy layers of vegetables and tortillas baked to golden perfection
Vegetable Tortilla Stacks recipe image

These Vegetable Tortilla Stacks are a hearty, satisfying side dish that brings vibrant Mexican flavors to your table. Layers of flour tortillas are stacked with sautéed bell peppers, onions, and a mix of broccoli and cauliflower, then bound together with picante sauce and melted cheese. The result is a dish that is crispy on the outside and tender on the inside, offering a delightful textural contrast. Perfect for potlucks, family dinners, or as a vegan-friendly option when dairy cheese is omitted, this recipe is both comforting and customizable. It pairs beautifully with a fresh salad or black beans for a complete meal.

Vegetable Tortilla Stacks recipe image
Print Recipe

Vegetable Tortilla Stacks

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 194.9
Dietary:
V Vegan

Description

These Vegetable Tortilla Stacks are a hearty, satisfying side dish that brings vibrant Mexican flavors to your table. Layers of flour tortillas are stacked with saut&# 195;©ed bell peppers, onions, and a mix of broccoli and cauliflower, then bound together with picante sauce and melted cheese. The result is a dish that is crispy on the outside and tender on the inside, offering a delightful textural contrast. Perfect for potlucks, family dinners, or as a vegan-friendly option when dairy cheese is omitted, this recipe is both comforting and customizable. It pairs beautifully with a fresh salad or black beans for a complete meal.

Directions

  1. Preheat oven to 375°F (190°C).
  2. Heat oil in a medium skillet over medium-high heat.
  3. Add chopped green and red peppers and onions to the skillet.
  4. Cook and stir vegetables until crisp-tender, about 5-7 minutes.
  5. Drain excess liquid from the sautéed vegetables.
  6. Stir 1/2 cup of picante sauce into the vegetable mixture.
  7. Cook the broccoli and cauliflower mix according to package directions until crisp-tender.
  8. Drain the cooked broccoli and cauliflower mix well.
  9. Cut up any large pieces of broccoli or cauliflower for easier layering.
  10. Place two flour tortillas side by side on a large ungreased baking sheet.
  11. Spread each tortilla with about 1/4 of the pepper and onion mixture.
  12. Top each tortilla with another flour tortilla.
  13. Divide the cooked broccoli and cauliflower mixture evenly between the two tortilla stacks.
  14. Sprinkle 1 cup of Monterey Jack cheese over each stack.
  15. Spread two more tortillas with refried beans.
  16. Top the bean-covered tortillas with the remaining pepper mixture.
  17. Place one bean-topped tortilla on each stack.
  18. Top each stack with one of the remaining plain tortillas.
  19. Sprinkle 1 cup of cheddar cheese over the top of each stack.
  20. Bake at 375°F (191°C) for 10 to 15 minutes, or until the cheese is melted and bubbly.
  21. Let cool for a few minutes before cutting.
  22. Cut the stacks into wedges.
  23. Serve topped with bell pepper rings, olives, additional picante sauce, and sour cream.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 194.9kcal
% Daily Value *
Total Fat 8.8g14%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 164.2mg7%
Total Carbohydrate 29.1g10%
Dietary Fiber 11.2g45%
Sugars 15.7g
Protein 5.2g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegetable, tortilla, stacks, mexican, side-dish, broccoli, cauliflower, picante, cheese, baking, frying, onion, peppers, crispy, vegan-option, layered, comfort-food
Recipe Card powered by WP Delicious