Vegetable Tortilla Stack Recipe

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Vegetable Tortilla Stack
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Ingredients:

Directions:

  1. In a large skillet, saute peppers and onion in oil until tender. Stir in picante sauce; set aside. Meanwhile, cook frozen vegetables according to package directions; drain. Cool slightly; coarsely chop vegetables.
  2. Place two tortillas on an ungreased baking sheet. Spread each with 1/3 cup refried beans and sprinkle with 1/3 cup of the pepper mixture. Top each with another tortilla. Spoon 1-1/2 cups vegetables over each tortilla and sprinkle with Monterey jack cheese. Top the last two tortillas with remaining beans and pepper mixture; place one on each stack. Sprinkle with cheddar cheese.
  3. Bake at 375° for 10-15 minutes or until heated through and cheese is melted. Garnish with cilantro and olives. Cut into wedges. Serve with sour cream and picante sauce. Yield: 2 stacks (4-6 servings each).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 368.61 Kcal (1543 kJ)
Calories from fat 174.89 Kcal
% Daily Value*
Total Fat 19.43g 30%
Cholesterol 27.5mg 9%
Sodium 499.04mg 21%
Potassium 246.02mg 5%
Total Carbs 34.2g 11%
Sugars 2.87g 11%
Dietary Fiber 3.77g 15%
Protein 13.09g 26%
Vitamin C 62mg 103%
Vitamin A 0.1mg 5%
Iron 4.7mg 26%
Calcium 238.5mg 24%
Amount Per 100 g
Calories 183.87 Kcal (770 kJ)
Calories from fat 87.24 Kcal
% Daily Value*
Total Fat 9.69g 30%
Cholesterol 13.72mg 9%
Sodium 248.93mg 21%
Potassium 122.72mg 5%
Total Carbs 17.06g 11%
Sugars 1.43g 11%
Dietary Fiber 1.88g 15%
Protein 6.53g 26%
Vitamin C 30.9mg 103%
Vitamin A 0.1mg 5%
Iron 2.3mg 26%
Calcium 119mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.2
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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