Bean And Vegetable Tortilla Stacks
|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|
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.