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Vegetable Tortilla Stacks

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 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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Calories: 194.9
Dietary: 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.
Ingredients
  • 2 tablespoon Oil
  • 3/4 cup Chopped green bell pepper
  • 3/4 cup Chopped red bell pepper
  • 1/2 cup Chopped onion
  • 1/2 cup Picante sauce
  • 16 ounce Green Giant Valley Combo's (broccoli and cauliflower)
  • 8 count Flour tortillas
  • 2 cups Shredded Monterey Jack cheese
  • 2 cups Shredded cheddar cheese
  • 2 cups Refried beans
  • Green bell pepper rings (for garnish)
  • Red bell pepper rings (for garnish)
  • Sliced pitted olives (for garnish)
  • Sour cream (for garnish)
Directions
  1. 1
    Preheat oven to 375°F (190°C).
  2. 2
    Heat oil in a medium skillet over medium-high heat.
  3. 3
    Add chopped green and red peppers and onions to the skillet.
  4. 4
    Cook and stir vegetables until crisp-tender, about 5-7 minutes.
  5. 5
    Drain excess liquid from the sautéed vegetables.
  6. 6
    Stir 1/2 cup of picante sauce into the vegetable mixture.
  7. 7
    Cook the broccoli and cauliflower mix according to package directions until crisp-tender.
  8. 8
    Drain the cooked broccoli and cauliflower mix well.
  9. 9
    Cut up any large pieces of broccoli or cauliflower for easier layering.
  10. 10
    Place two flour tortillas side by side on a large ungreased baking sheet.
  11. 11
    Spread each tortilla with about 1/4 of the pepper and onion mixture.
  12. 12
    Top each tortilla with another flour tortilla.
  13. 13
    Divide the cooked broccoli and cauliflower mixture evenly between the two tortilla stacks.
  14. 14
    Sprinkle 1 cup of Monterey Jack cheese over each stack.
  15. 15
    Spread two more tortillas with refried beans.
  16. 16
    Top the bean-covered tortillas with the remaining pepper mixture.
  17. 17
    Place one bean-topped tortilla on each stack.
  18. 18
    Top each stack with one of the remaining plain tortillas.
  19. 19
    Sprinkle 1 cup of cheddar cheese over the top of each stack.
  20. 20
    Bake at 375°F (191°C) for 10 to 15 minutes, or until the cheese is melted and bubbly.
  21. 21
    Let cool for a few minutes before cutting.
  22. 22
    Cut the stacks into wedges.
  23. 23
    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.

Keywords: vegetable, tortilla, stacks, mexican, side-dish, broccoli, cauliflower, picante, cheese, baking, frying, onion, peppers, crispy, vegan-option, layered, comfort-food
Read it online: https://www.chefs-mate.com/recipe/vegetable-tortilla-stacks/