Recipes

[Beebee2]

Tortilla Stacks are popular in SoCal but are usually made with corn tortillas. I'm not a corn tortilla fan so was pleased to find this recipe using flour tortillas. I haven't tried it yet, but intend to. I like all of the ingredients and can find no reason why this wouldn't be absolutely delicious. This is a meat free recipe, loaded with other good protein.

Eight Layer Tortilla Stack

1 T olive oil
1 3/4 c chopped bell peppers, any color
1/2 c chopped red onions
4 1/2-oz cans chopped green chilies, drained
2 T chopped fresh cilantro, optional
1 t dried oregano
1 t chili powder
1/2 t ground cumin
2 c no-salt added tomato juice
(2) 15-oz cans black beans, rinsed, drained
(2) 15-oz cans white beans, rinsed, drained
4 oz Monterey jack cheese, shredded
4 oz sharp cheddar cheese, shredded
(8) 8-inch flour tortillas

Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion, chiles, cilantro, oregano, chili powder and cumin. Sauté 5 minutes or until tender. Add tomato juice and cook until thick, about 8 minutes.

Divide vegetable mixture in half, combining black beans with one half and white beans with the other half. Mix well and set both aside.

Mix cheeses together and set aside.

Preheat oven to 32 deg F.

Line a 9-inch pie plate with foil, allowing 6 inches of foil to extend over opposite edges of the plate. Repeat with another sheet of foil, crossing over the plate opposite the first piece.
Coat foil generously with cooking spray.

Place 1 tortilla in the bottom of baking dish.

Spread 1 c white bean mixture over tortilla; sprinkle with 1/4 c cheese. Top with tortilla, pressing gently.

Spread 1 c black bean mixture over second tortilla; sprinkle with 1/4 c cheese. Top with tortilla, pressing gently.

Repeat until all tortillas, filling and cheese is used up, ending with cheese.
Bring the edges of the foil up to center, folding to seal.

Bake for 40 minutes; let stand out of oven for 10 minutes before unwrapping. Remove foil packet from pan; unwrap. Cut into wedges and serve with sour cream.

food.com
Source: Cooking Light Magazine