Vegetable Tortilla Stacks
Vegetable Tortilla Stacks are vibrant, flavorful layers featuring crisp peppers, tender broccoli and cauliflower, and melted cheese, all assembled into hearty stacks. Perfect for a vegetarian main or a colorful side, they offer a delightful mix of textures and bold flavors that appeal to all ages.
Ingredients
- 2 Tbsp. oil ⓘ
- 3/4 c. chopped green peppers ⓘ
- 2/3 c. chopped red bell peppers ⓘ
- 1/2 c. chopped onion
- 1/2 c. picante sauce ⓘ
- 16 oz. pkg. Green Giant frozen broccoli and cauliflower supreme
- 8 (8-inch) flour tortillas ⓘ
- 16 oz. can black beans, drain half of juice ⓘ
- 8 oz. (2 c.) shredded Monterey Jack cheese ⓘ
- 8 oz. (2 c.) shredded Cheddar cheese ⓘ
- green and red bell pepper rings
- pitted ripe olives
- picante sauce ⓘ
Instructions
- Preheat oven to 375°F.
- Heat oil in a medium skillet over medium-high heat.
- Add chopped green peppers, red bell peppers, and onion to the skillet.
- Cook and stir until the vegetables are crisp and tender.
- Drain the vegetables.
- Stir in 1/2 cup of picante sauce with the vegetables.
- Cook the frozen broccoli and cauliflower according to package instructions, then drain.
- Layer tortillas with the vegetable mixture, broccoli and cauliflower, black beans, and shredded cheeses.
- Stack the layers to form towers, then top with bell pepper rings and olives.
- Bake in the preheated oven for about 15 minutes or until cheese is melted and bubbly.
Nutrition & Diet Analysis (per serving)
639
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).