[recipe] Vegetable Tortilla Stacks

[Guest guest]

Vegetable Tortilla Stacks

 

3/4 cup chopped green pepper

3/4 cup chopped sweet red pepper

1 small onion, chopped

2 Tbs olive oil

1/2 cup picante sauce

1 package (16oz) frozen broccoli-cauliflower blend

6 whole wheat flour tortillas (8 inches)

1 can (8oz) refried beans

2 cups shredded Monterey Jack cheese

2 cups shredded cheddar cheese

*Minced fresh cilantro or parsley, sliced ripe olives,

sour cream and additional picante sauce

 

In a skillet, saute the peppers and onion in oil until tender.

Stir in picante sauce; set aside. Cook frozen vegtables

according to package directions; drain. Cool slightly and

coarsely chop. Place two tortillas on an ungreased baking

sheet. Spread each with 1/3 cup refried beans and sprinkle

each with 1/3 cup pepper mixture. Top each with another

tortilla. Spoon 1 1/2 cups of the vegetable blend over each

tortilla and sprinkle with Monterey Jack cheese. Top with

remaining tortillas, the rest of the beans and peppers, and

sprinkle both with cheddar cheese. Bake at 375 degrees for

15 to 20 minutes or until heated through and cheese is melted.

Garnish with cilantro and olives. Cut into wedges. Serve with

sour cream and picante sauce.

Yield: 2 stacks (4 to 6 servings each)