Vegetable Tortilla Stacks
Submitted by Bearlady
Stacked flour tortillas layered with refried beans, sautéed peppers, broccoli, Monterey Jack, and cheddar. A Mexican-inspired vegetarian main dish baked until bubbly and golden.
YIELD
8 servingsPREP
15 minCOOK
25 minREADY
40 minPicture a Mexican lasagna made from stacked flour tortillas layered with refried beans, sautéed bell peppers, broccoli, and two kinds of melted cheese.
Each layer builds on the last: peppers and onions cooked with picante sauce, broccoli and cauliflower for bulk, refried beans for creaminess, and Monterey Jack and cheddar for that stretchy, golden cheese pull.
Bake until everything melds together, then slice into wedges and pile on the toppings: sour cream, olives, more picante sauce, and rings of colorful pepper.
This feeds a crowd and disappears fast.
Variations
- Add a layer of seasoned ground beef or shredded chicken for a heartier, meat-lover’s version
- Swap in black beans for refried beans and use corn tortillas for a gluten-free option
- Kick up the heat with sliced jalapeños between the layers
Pro Tips
- For extra crunch, flash-fry the tortillas in oil for a few seconds per side before stacking. It keeps them from getting soggy under all that filling.
- Let the stacks rest for 5 minutes after baking so the cheese sets and the wedges cut cleanly.
- Use a sharp chef’s knife or pizza cutter to slice through all those layers without dragging.
Ingredients
Directions
Heat oven to 375℉ (190℃).
Heat oil in medium skillet over medium high heat.
Add chopped green and red peppers and onions; cook and stir until crisp-tender.
Drain.
Stir in ½ cup picante sauce. Cook Broccoli Cauliflower Supreme until crisp and tender s directed. Drain, cut up large pieces if necessary. Place 2 tortillas side by side on large ungreased cookie sheet. Spread each with about ¼ of the pepper mixture. Top each with tortilla. Divide vegetables evenly with between tortilla stacks; sprinkle each with 1 cup of the Monterey Jack cheese. Spread 2 tortillas with remaining refried beans and top with remaining pepper mixture; place one on each tortilla stack. Top each with one of the remaining tortillas; sprinkle each with 1 cup cheddar cheese. Bake at 375℉ (190℃) for 10 to 15 minutes or until cheese is melted. To serve top with green and red pepper rings, ripe olives, picante sauce and sour cream. Cut into wedges. To fry tortillas, heat 4 tablespoons of oil in 10-inch skillet over medium heat. Fry tortillas in hot oil for 5 to 10 seconds on each side until lightly browned and blistered; drain well on paper towels!
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