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    You are in: Home / Recipes / Bean and Vegetable Tortilla Stacks Recipe
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    Bean and Vegetable Tortilla Stacks

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Jessie B's Note:

    Delicious and easy. Low Calorie, good vegetarian meal!!! My fiancee found this recipe in a Vegetarian Cookbook, but I have made a few alterations.

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    Units: US | Metric

    red chili sauce


    1. 1
      Combine 1 cup of pepper jack cheese and next 4 ingredients; stir well, and set aside.
    2. 2
      Position knife blade in food processor bowl; add garbanzo beans and garlic. Process bean mixture 1 minute, or until smooth.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Red Chile Sauce:.
    7. 7
      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.
    8. 8
      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.

    Ratings & Reviews:

    • on January 24, 2007


      I found this just before leaving work tonight and I decided to make it for dinner. I actually took so many liberties with the recipe that I almost can't say that I followed it, but what I did whip up was very tasty and satisfying. I couldn't find any dried pasillas at the grocery store, so I bypassed the chili sauce. Also, instead of puree-ing the beans (partly because I don't have a food processor), I used some prepared roasted red pepper hummus. I added a little Tabasco sauce in the cheese mixture to make up for the lost heat of the chili sauce. Other than that, I followed the recipe exactly! ;-) Hopefully next time I will be able to find all of the ingredients and I will have the time (and a food processor) to make the bean mixture. Thanks Jessie! I will definitely be making this again!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Bean and Vegetable Tortilla Stacks

    Serving Size: 1 (304 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 311.4
    Calories from Fat 101
    Total Fat 11.3 g
    Saturated Fat 5.9 g
    Cholesterol 28.4 mg
    Sodium 389.2 mg
    Total Carbohydrate 39.7 g
    Dietary Fiber 7.0 g
    Sugars 5.2 g
    Protein 15.0 g

    The following items or measurements are not included:

    dried red chili peppers

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