Layered Tortilla Sandwich

[Guest guest]

This is one of the richest and most satisfying sandwich-like meals I've ever

had/made, and my omnivorous family even liked it. Yay! (It's always nice when

my " vegetarian mush " , as my sister says, turns out nice. Hehehe.) It is

very filling and *great* for during summer. Here in Houston, we're

experiencing cold, finally, but no doubt, the weather will soon get up to the

usual temps so that I can make this again. :-(

 

~Emmy~

 

 

Layered Tortilla Sandwich

Serving size: 8 - 10

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NOTE: Can throw in tomatoes and olives in layers near the TOP of the sandwich

instead of using them just for garnish.

 

 

2 cups mushrooms

1 cup shredded lettuce

1 4-ounce can green chili peppers, drained, diced

2 tablespoons parsley, or 2 teaspoons dried

 

In a bowl, combine all ingredients, and set aside.

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8 10-inch flour tortillas

1 6-ounce carton avocado dip

16-ounce can refried beans

1 cup sour cream

1 & 1/2 cups (6 ounces) shredded cheddar cheese

 

 

1) Place ONE of the flour tortillas on a large platted.

2) Spread with HALF of the avocado dip.

3) Top with a SECOND tortilla.

4) Spread with HALF of the refried beans, and cover with a THIRD tortilla.

5) Sprinkle with HALF of the mushroom-lettuce mixture.

6) Add a FOURTH tortilla, and spread with HALF of the sour cream and sprinkle

with

HALF of the cheese.

7) REPEAT LAYERS, ending with the sour cream and cheese.

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1/4 cup chopped tomatoes

2 tablespoons or more sliced pitted ripe olives

2 tablespoons parsley or 2 teaspoons dried

 

Garnish the top with the tomatoes, olives and parsley, if desired.

 

~Emmy~