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.
Tips & Substitutions
For a quicker prep, use pre-chopped vegetables or frozen stir-fry mixes. If you prefer a spicier kick, consider adding diced jalapeños to the vegetable mix. You can also substitute black beans with pinto or kidney beans for a different flavor. For a lighter version, use whole wheat tortillas and reduced-fat cheese. This dish is perfect as a centerpiece for Mexican recipes.
Serving Suggestions
Serve the tortilla stacks with a side of fresh guacamole or sour cream for dipping. A simple green salad or Mexican rice pairs beautifully with this dish, adding freshness and texture. For a complete meal, consider serving alongside Apple Enchiladas for dessert, creating a delightful Mexican dinner experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, place the stacks in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. You can also microwave individual portions, but the oven helps retain the crispiness of the tortillas.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Tortilla Stacks contains roughly 783 calories, with 30g protein, 89g carbohydrates, and 34g fat. It is an excellent source of protein (60% of the Daily Value), vitamin C (44% of the Daily Value), and calcium (39% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 994mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas if you prefer a gluten-free option. Just be aware that corn tortillas are typically smaller and may require additional layers to achieve the same height and filling as flour tortillas.
Can I freeze the assembled tortilla stacks?
Yes, you can freeze the assembled tortilla stacks before baking. Wrap them tightly in plastic wrap and place them in a freezer-safe container. When ready to bake, thaw in the refrigerator overnight and then bake as instructed. This makes for a convenient meal prep option.
What can I substitute for the cheeses in the recipe?
You can use any cheese you prefer, such as pepper jack for a spicy twist or a dairy-free cheese for a vegan option. Just make sure to choose a cheese that melts well to achieve that gooey, delicious texture.
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).