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
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.Ingredients
Directions
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Preheat oven to 375ðF (190ðC).
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Heat oil in a medium skillet over medium-high heat.
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Add chopped green and red peppers and onions to the skillet.
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Cook and stir vegetables until crisp-tender, about 5-7 minutes.
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Drain excess liquid from the sautéed vegetables.
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Stir 1/2 cup of picante sauce into the vegetable mixture.
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Cook the broccoli and cauliflower mix according to package directions until crisp-tender.
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Drain the cooked broccoli and cauliflower mix well.
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Cut up any large pieces of broccoli or cauliflower for easier layering.
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Place two flour tortillas side by side on a large ungreased baking sheet.
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Spread each tortilla with about 1/4 of the pepper and onion mixture.
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Top each tortilla with another flour tortilla.
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Divide the cooked broccoli and cauliflower mixture evenly between the two tortilla stacks.
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Sprinkle 1 cup of Monterey Jack cheese over each stack.
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Spread two more tortillas with refried beans.
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Top the bean-covered tortillas with the remaining pepper mixture.
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Place one bean-topped tortilla on each stack.
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Top each stack with one of the remaining plain tortillas.
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Sprinkle 1 cup of cheddar cheese over the top of each stack.
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Bake at 375ðF (191ðC) for 10 to 15 minutes, or until the cheese is melted and bubbly.
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Let cool for a few minutes before cutting.
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Cut the stacks into wedges.
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Serve topped with bell pepper rings, olives, additional picante sauce, and sour cream.
Nutrition Facts
Servings 4
- 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.
Note
To fry tortillas instead of baking: Heat 4 tablespoons of oil in a 10-inch skillet over medium heat. Fry tortillas for 5 to 10 seconds on each side until lightly browned and blistered. Drain well on paper towels.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Substitutions: For a vegan version, omit the cheese and sour cream, or use vegan alternatives. You can also swap the broccoli/cauliflower mix for other frozen vegetable blends like green beans or peas.
Tip: Ensure vegetables are well-drained to prevent the tortilla stacks from becoming soggy during baking.
