Bean and Vegetable Tortilla Stacks |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Delicious and easy. Low Calorie, good vegetarian meal!!! My fiancee found this recipe in a Vegetarian Cookbook, but I have made a few alterations. Ingredients:
1 (6 ounce) package monterey jack pepper cheese |
1 cup part-skim ricotta cheese |
1 cup shredded carrot |
1/2 cup chopped radish |
1/4 cup ripe olives |
1 (15 ounce) can garbanzo beans, drained |
3 garlic cloves, halved |
1/2 cup firmly packed parsley sprig |
1 medium yellow onion (halved) |
1 tablespoon lemon juice |
1/2 teaspoon ground cumin |
12 (6 inch) corn tortillas |
1 large pasilla dried red chili pepper |
1 medium onion, quartered |
4 garlic cloves |
1 (28 ounce) can plum tomatoes, drained |
1/2 teaspoon ground cumin |
1/4 teaspoon hot sauce |
Directions:
1. Combine 1 cup of pepper jack cheese and next 4 ingredients; stir well, and set aside.
2. Position knife blade in food processor bowl; add garbanzo beans and garlic. Process bean mixture 1 minute, or until smooth.
3. Add parsley sprigs, one half of the onion, lemon juice, and cumin; process 10 seconds or until onion is minced, scraping sides of processor bowl occasionally.
4. Place 4 tortillas on an ungreased baking sheet. Spread each with one-eighth of bean mixture; top with one eighth of the cheese mixture. Repeat with remaining tortillas, bean mixture, and cheese mixture, ending with the 4 remaining tortillas. Sprinkle remaining 1/2 cup of pepper jack cheese evenly over the stacks.
5. Bake at 375° for 15 minutes or until thoroughly heated. Cut each in half. Garnish with the pepper rings, if desired. Serve with red Chile Sauce.
6. Red Chile Sauce:.
7. Wash the chili; remove stem, seeds and veins. Place chili in a bowl; add boiling water to cover. Let stand 15 minutes or until chili is soft; drain and coarsely chop.
8. Position knife blade in the food processor bowl; add chili, onion, and garlic. Pulse 4 or 5 times or until finely chopped. Add tomatoes, cumin, and hot sauce; process 1 minute or until smooth. Yield: 2 cups.
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