Bean And Vegetable Tortilla Stacks Recipe

Ingredients for Bean And Vegetable Tortilla Stacks

• Monterey Jack Pepper Cheese
• Part Skim Ricotta Cheese
• Carrot
• Radish
• Ripe Olives
• 1 (15-ounce) can garbanzo beans, drained and rinsed
• Garlic Cloves
• Parsley Sprig
• Yellow Onion
• 2 tablespoons lemon juice
• Ground Cumin
• Corn Tortillas
• Dried Red Chili Pepper
• 1/2 cup chopped red onion
• Plum Tomatoes
• 1-2 teaspoons hot sauce (to taste)

How to Make Bean And Vegetable Tortilla Stacks

1. Preheat oven to 375°F (190°C).
2. 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.
3. In a food processor, combine 1 (15-ounce) can of garbanzo beans (drained and rinsed) and 2 cloves garlic.
4. Process for 1 minute, or until smooth.
5. 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.
6. Process for 10 seconds, or until the onion is minced, scraping down the sides as needed.
7. Spread one-eighth of the bean mixture onto each of 4 tortillas.
8. Top each with one-eighth of the cheese mixture.
9. Repeat layers with remaining tortillas, bean mixture, and cheese mixture, ending with 4 tortillas.
10. Sprinkle the remaining 1/2 cup shredded pepper jack cheese evenly over the stacks.
11. Bake for 15-20 minutes, or until heated through and cheese is melted and bubbly.
12. Cut each stack in half.
13. Garnish with sliced red bell pepper rings (optional).
14. Serve immediately with red chile sauce (recipe below).