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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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These tasty layered tortillas are a hit with my children and grandchildren, reports Irene Muller of Wray, Colorado. Nutritious vegetables are deliciously disguised in this snack. Ingredients:
3/4 cup chopped green pepper |
3/4 cup chopped sweet red pepper |
1 small onion, chopped |
2 tablespoons canola oil |
1/2 cup picante sauce |
1 package (16 ounces) frozen broccoli-cauliflower blend |
6 flour tortillas (8 inches) |
1 can (16 ounces) refried beans |
2 cups (8 ounces) shredded monterey jack cheese |
2 cups (8 ounces) shredded cheddar cheese |
minced fresh cilantro, sliced ripe olives, sour cream and additional picante sauce |
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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