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Bean And Vegetable Tortilla Stacks

Veggie.Lover's picture
Ingredients
  Farmer cheese 6 Ounce, shredded (1 1/2 Cup, Divided)
  Shredded farmer cheese 6 Ounce (1 1/2 Cup, Divided)
  Part skim ricotta cheese 1 Cup (16 tbs)
  Shredded carrot 1 Cup (16 tbs)
  Chopped radishes 1⁄2 Cup (8 tbs)
  Chopped ripe olives 1⁄4 Cup (4 tbs)
  Canned garbanzo beans 15 Ounce, drained (1 Can)
  Garlic 3 Clove (15 gm), halved
  Packed parsley sprigs 1⁄2 Cup (8 tbs)
  Green onions 3 , cut into 1/2 inch pieces
  Lemon juice 1 Tablespoon
  Ground cumin 1⁄2 Teaspoon
  6 inch corn tortillas 12
  Sweet pepper rings 1⁄2 Cup (8 tbs) (Green / Red)
  Chile sauce 3 Tablespoon
Directions

Combine 1 cup farmer cheese and next 4 ingredients; stir well, and set aside.
Position knife blade in food processor bowl; add garbanzo beans and garlic.
Process bean mixture 1 minute or until smooth.
Add parsley sprigs, green onions, lemon juice, and cumin; process 10 seconds or until onion is minced, scraping sides of processor bowl occasionally.
Place 4 tortillas on an ungreased baking sheet.
Spread each with one-eighth of bean mixture; top with one-eighth of cheese mixture.
Repeat with remaining tortillas, bean mixture, and cheese mixture, ending with remaining 4 tortillas.
Sprinkle remaining 1/2 cup farmer cheese evenly over stacks.
Bake at 375° for 15 minutes or until thoroughly heated.
Cut each in half.
Garnish with pepper rings, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Bean

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