Vegetable Tortilla From Murcia Recipes

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VEGETABLE TORTILLA STACK



Vegetable Tortilla Stack image

"These tasty layered tortillas are a hit with my children and grandchildren," reports Irene Muller of Wray, Colorado. "Nutritious vegetables are deliciously disguised in this snack."

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2 stacks (4-6 servings each).

Number Of Ingredients 11

3/4 cup chopped green pepper
3/4 cup chopped sweet red pepper
1 small onion, chopped
2 tablespoons canola oil
1/2 cup picante sauce
1 package (16 ounces) frozen broccoli-cauliflower blend
6 flour tortillas (8 inches)
1 can (16 ounces) refried beans
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
Minced fresh cilantro, sliced ripe olives, sour cream and additional picante sauce

Steps:

  • In a large skillet, saute peppers and onion in oil until tender. Stir in picante sauce; set aside. Meanwhile, cook frozen vegetables according to package directions; drain. Cool slightly; coarsely chop vegetables. , Place two tortillas on an ungreased baking sheet. Spread each with 1/3 cup refried beans and sprinkle with 1/3 cup of the pepper mixture. Top each with another tortilla. Spoon 1-1/2 cups vegetables over each tortilla and sprinkle with Monterey jack cheese. Top the last two tortillas with remaining beans and pepper mixture; place one on each stack. Sprinkle with cheddar cheese., Bake at 375° for 10-15 minutes or until heated through and cheese is melted. Garnish with cilantro and olives. Cut into wedges. Serve with sour cream and picante sauce.

Nutrition Facts : Calories 570 calories, Fat 31g fat (17g saturated fat), Cholesterol 80mg cholesterol, Sodium 1008mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 7g fiber), Protein 28g protein.

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