Bean And Vegetable Tortilla Stacks
Delicious and easy. low calorie, good vegetarian meal!!! my fiancee found this recipe in a vegetarian cookbook, but i have made a few alterations.
Steps
Combine 1 cup of pepper jack 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 , one half of the onion , 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 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.
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.
Red chile sauce:.
Wash the chili.
Remove stem , seeds and veins.
Place chili in a bowl.
Add boiling water to cover.
Let stand 15 minutes .
Ingredients
monterey jack pepper cheese, part-skim ricotta cheese, carrot, radish, ripe olives, garbanzo beans, garlic cloves, parsley sprig, yellow onion, lemon juice, ground cumin, corn tortillas, dried red chili pepper, onion, plum tomatoes, hot sauce