
I've been working on incorporating more veggies back into my life. I've also been trying to focus on making time to cook again. Life has been pretty chaotic these last few months and the easy go to food has been take out or restaurants.
I've made this Mexican Tortilla Stack a whole bunch of times. I really love the flavours and the fact that it requires a ton of veggies. I'll admit it takes a bit of time chopping everything up but I promise you it's well worth it! This was the recipe I first cooked for Nate. I paired it with
gauc and chips as an appetizer, a Mexican salad (I'll post the recipe next week) along with
frozen lemonade pie.
1 1/2 cups seeded, diced tomatoes
1/2 cup diced onions
1/2 cup diced red pepper
1/2 cup unpeeled diced zucchini
1/3 cup grated carrots
1 jalapeno pepper, mostly seeded and minced
2 cloves garlic minced
2 tsp ground cumin
1 tsp of chili powder
salt and pepper
1 cup of black beans, drained, rinsed and mashed
1/4 cup of cilantro
1 tbsp lime juice
4 7-inch tortillas
1 1/2 cups shredded reduced fat Monteray Jack cheese
1/3 cup low-fat sour cream
1. Preheat oven to 400 degrees.
2. Spray non-stick spray in a medium saucepan. Add tomatoes, onions, red pepper, zucchini, carrots, jalapeno, garlic, cumin, and chili powder. Cook for 5 minutes or until veggies are softened. Season with salt and pepper to taste.
3. Remove from heat and stir in cilantro and lime juice.
4. Spray a baking sheet with non-stick spray. Place on tortilla in middle of tray. Spread 1/3 of mashed beans over tortilla, followed by 1/3 of veggie mixture and 1/4 of the cheese. Repeat layering 2 more times. Place final tortilla on top and sprinkle with last bit of cheese.
5. Bake for 15 to 20 minutes or until cheese is melted and tortillas turn golden brown around edges. Remove from oven and slice into 4 wedges.
6. Top with dollop of sour cream and lime zest.
Recipe adapted from the 'Jack and the Bean Stack' recipe in the Crazy Plates cook book.