Ingredients for Bean And Vegetable Tortilla Stacks
- 1 1/2 cups shredded pepper jack cheese
- Part Skim Ricotta Cheese
- Carrot
- Radish
- Ripe Olives
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 2 cloves garlic, peeled
- 1/4 cup fresh parsley, chopped
- 3/4 cup red onion, divided and chopped
- 2 tablespoons lemon juice, divided
- 2 teaspoons ground cumin, divided
- 8 (6 inch) corn tortillas
- Dried Red Chili Pepper
- Onion
- Plum Tomatoes
- Hot Sauce
- Red Chile Sauce (for serving)
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How to Make Bean And Vegetable Tortilla Stacks
- Preheat oven to 375°F (190°C).
- Combine 1 cup shredded pepper jack cheese, 1/2 cup chopped red onion, 1/4 cup chopped cilantro, 1 tablespoon lemon juice, and 1 teaspoon cumin in a bowl. Set aside.
- In a food processor, combine 1 (15-ounce) can of garbanzo beans (drained and rinsed) and 2 cloves garlic.
- Process for 1 minute, or until smooth.
- Add 1/4 cup chopped fresh parsley, 1/4 cup chopped red onion, 1 tablespoon lemon juice, and 1 teaspoon cumin to the food processor.
- Process for 10 seconds, or until the onion is minced, scraping down the sides as needed.
- Spread one-eighth of the bean mixture onto each of 4 tortillas.
- Top each with one-eighth of the cheese mixture.
- Repeat layers with remaining tortillas, bean mixture, and cheese mixture, ending with 4 tortillas.
- Sprinkle the remaining 1/2 cup shredded pepper jack cheese evenly over the stacks.
- Bake for 15-20 minutes, or until heated through and cheese is melted and bubbly.
- Cut each stack in half.
- Garnish with sliced red bell pepper rings (optional).
- Serve immediately with red chile sauce (recipe below).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
20g
Fat
29g
Carbs
13g
