Stacked Tortillas

This is a quick and interesting way to eat some good veggies.

Yield 4 servings
Time 30 minutes
  • plate
  • tongs
  • large saucepan
  • wooden spoon
  • large baking sheet
  • spoon
  • 12 corn tortillas
  • 1 T vegetable oil
  • 1 red onion, thinly sliced
  • 1 large whole portobello mushroom, thinly sliced
  • 2 carrots, thinly sliced
  • 1 medium zucchini, thinly sliced
  • ½ t salt
  • pepper
  • 1½ c Monterey Jack, grated
  • 1 c salsa
  • 4-8 T sour cream
  • ½ c scallions, chopped
Directions Arrange tortillas directly on oven rack so that they don’t overlap, then turn on oven at 400. (You may need to do this in two batches.) Bake for about 5 minutes, until hardened. Leave oven on and use tongs to transfer tortillas to a plate.

Meanwhile, heat oil over medium heat, add onion, and sauté, stirring frequently, for 3-4 minutes. Add vegetables and continue cooking, stirring occasionally, until vegetables are just tender, about 5 minutes. Remove from heat and add salt and pepper.

Place four tortillas on baking sheet, spread a couple spoonfuls of vegetables on each one, add cheese, and place a tortilla on top. Repeat with another layer of each item, so that you end up with four stacks, each containing three tortillas.

Bake for 10 minutes until hot and melty. Serve with salsa, sour cream, and scallions on the side.

Notes Adapted from Didi Emmons’ Vegetarian Planet.

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