VEGETARIAN TORTILLA STACK
"Nearly all the meals I make are meatless," writes Wendy Fenstermacher of Allentown, Pennsylvania. "This is one of my husband's favorites. If you like, you could vary the amount of jalapeno slices-or leave them out altogether. But I wouldn't!" -
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large nonstick skillet coated with cooking spray, saute peppers and onion in oil until tender. Stir in meat crumbles, cilantro and cumin; heat through. , Spread 1/4 cup salsa into a 9-in. deep-dish pie plate coated with cooking spray. Layer with one tortilla, a fourth of the meat crumble mixture, 1/4 cup salsa, 1/4 cup cheese, 2 or 3 jalapeno slices and 1 tablespoon olives. Repeat layers three times. Top with remaining tortilla, salsa, olives and jalapeno slices. , Cover and bake 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 335 calories, Fat 12g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 1111mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 4g fiber), Protein 22g protein.
EIGHT LAYER TORTILLA STACK
This is one of my all-time favorite meals. It is originally from Cooking Light magazine. It has been requested many times in my family for special occasions. Yum yum yum!
Provided by flower7
Categories Savory Pies
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion, chiles, cilantro, oregano, chili powder & cumin. Saute 5 minutes or until tender. Add tomato juice and cook until thick, about 8 minutes.
- Divide vegetable mixture in half, combining black beans with one half and white beans with the other half. Mix well and set both aside.
- Mix cheeses together and set aside.
- Preheat oven to 325°F.
- Line a 9-inch pie plate with foil, allowing 6 inches of foil to extend over opposite edges of the plate. Repeat with another sheet of foil, crossing over the plate opposite the first piece. Coat foil generously with cooking spray.
- Place 1 tortilla in the bottom of baking dish.
- Spread 1 cup white bean mixture over tortilla; sprinkle with 1/4 cup cheese. Top with tortilla, pressing gently.
- Spread 1 cup black bean mixture over second tortilla; sprinkle with 1/4 cup cheese. Top with tortilla, pressing gently.
- Repeat until all tortillas, filling and cheese is used up, ending with cheese.
- Bring the edges of the foil up to center, folding to seal.
- Bake for 40 minutes; let stand out of oven for 10 minutes before unwrapping. Remove foil packet from pan; unwrap. Cut into wedges and serve with sour cream.
Nutrition Facts : Calories 557.9, Fat 16.2, SaturatedFat 7.4, Cholesterol 28.3, Sodium 700.2, Carbohydrate 77.5, Fiber 14.9, Sugar 5.5, Protein 27.6
VEGETABLE TORTILLA STACK
"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
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.
ROASTED VEGETABLE STACK
Make and share this Roasted Vegetable Stack recipe from Food.com.
Provided by lilkittykt
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°F, coat 2 baking sheets with nonstick cooking spray.
- Place the vegetables on the baking sheets in a single layer, lightly spray with nonstick cooking spray and season with salt and pepper om both sides, bake for 16-20 minutes, or until tender.
- Remove from the oven and reduce the oven temperature to 350°F, coat an 8 inch square baking dish with nonstick cooking spray, place 3 slices of the roasted eggplant in the bottom of the baking dish, spread half of the ricotta cheese, half of the chopped basil,and 1/4 cup shredded mozzarella cheese over that.
- Continue to layer with zucchini slices, yellow squash slices, and strips of red peppers, spread the remaining half of the ricotta cheese and basil, and 1/4 cup mozzarella cheese on top.
- Place the remaining 3 slices of eggplant over that and top with tomato sauce and the remaining 1/4 cup mozzarella cheese, bake for 10-12 minutes, or until heated through and the cheese is melted, cut into 4 squares and serve.
Nutrition Facts : Calories 220.7, Fat 9.9, SaturatedFat 5.9, Cholesterol 36.8, Sodium 689.3, Carbohydrate 18.7, Fiber 7.3, Sugar 8.4, Protein 17.4
BEAN AND VEGETABLE TORTILLA STACKS
Delicious and easy. Low Calorie, good vegetarian meal!!! My fiancee found this recipe in a Vegetarian Cookbook, but I have made a few alterations.
Provided by Jessie B
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Combine 1 cup of pepper jack cheese and next 4 ingredients; stir well, and set aside.
- Position knife blade in food processor bowl; add garbanzo beans and garlic. Process bean mixture 1 minute, or until smooth.
- Add parsley sprigs, one half of the onion, lemon juice, and cumin; process 10 seconds or until onion is minced, scraping sides of processor bowl occasionally.
- Place 4 tortillas on an ungreased baking sheet. Spread each with one-eighth of bean mixture; top with one eighth of the cheese mixture. Repeat with remaining tortillas, bean mixture, and cheese mixture, ending with the 4 remaining tortillas. Sprinkle remaining 1/2 cup of pepper jack cheese evenly over the stacks.
- Bake at 375° for 15 minutes or until thoroughly heated. Cut each in half. Garnish with the pepper rings, if desired. Serve with red Chile Sauce.
- Red Chile Sauce:.
- Wash the chili; remove stem, seeds and veins. Place chili in a bowl; add boiling water to cover. Let stand 15 minutes or until chili is soft; drain and coarsely chop.
- Position knife blade in the food processor bowl; add chili, onion, and garlic. Pulse 4 or 5 times or until finely chopped. Add tomatoes, cumin, and hot sauce; process 1 minute or until smooth. Yield: 2 cups.
Nutrition Facts : Calories 311.4, Fat 11.3, SaturatedFat 5.9, Cholesterol 28.5, Sodium 389.2, Carbohydrate 39.7, Fiber 7, Sugar 5.2, Protein 15.1
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