Stacked Tortillas (recipe)

[Guest guest]

this was really good! it's not as much of a pain as it sounds. great

use of portobellas.

 

laura

 

Stacked Tortillas

 

Recipe By :Didi Emmons

Serving Size : 4

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon canola or corn oil

1 red onion -- sliced thin

1 large portobello mushroom -- sliced thin

2 carrots -- cut into thin julienne strips

1 medium zucchini -- cut in half lengthwise, then sliced

diagonally

1/2 teaspoon salt

freshly ground black pepper -- to taste

5 ounces Monterey jack cheese -- grated

12 corn tortillas

1 cup salsa

4 tablespoons sour cream

1/2 cup chopped scallions

 

Preheat the oven to 400 degrees. In a large saucepan, heat the oil. Add

the onion, and saute it over medium heat for 3 to 4 minutes, stirring

frequently. Add the mushrooms, carrots, and zucchini, and cook,

stirring occasionally, for 5 to 6 minutes more or until the vegetables

are just tender. Take the pan off the heat, and stir in the salt and

pepper.

 

Place the tortillas directly on the oven racks, fitting as many on as

possible without overlapping them. Bake the tortillas for 2 to 3

minutes or until they have hardened. Remove them to a plate, but keep

the oven on.

 

Place four tortillas on a large baking sheet. Arrange a spoonful or two

of vegetables on each tortilla, then sprinkle a small amount of grated

cheese over the vegetables. Place another tortilla on top of the

cheese. Add another spoonful or two of vegetables, then some more

grated cheese. Top each stack with a third tortilla.

 

Place the four tortilla stacks in the oven for 10 minutes, or until

they are hot and the cheese is melted. Place one stack on each dinner

plate, top with the salsa, sour cream, and scallions, and serve.

 

Source:

" Vegetarian Planet "

Copyright:

" 1997 "

Start to Finish Time:

" 0:40 "