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

    Average Rating:

    1 Total Reviews

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    • 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!

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    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
    32%
    Total Fat 11.3 g
    17%
    Saturated Fat 5.9 g
    29%
    Cholesterol 28.4 mg
    9%
    Sodium 389.2 mg
    16%
    Total Carbohydrate 39.7 g
    13%
    Dietary Fiber 7.0 g
    28%
    Sugars 5.2 g
    20%
    Protein 15.0 g
    30%

    The following items or measurements are not included:

    dried red chili peppers

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