Best 3 Vegetarian Tortilla Stack Recipes

**Indulge in the Delightful World of Vegetarian Tortilla Stacks: A Culinary Journey of Flavors and Textures**

Embark on a culinary adventure with our tantalizing vegetarian tortilla stack recipes, a vibrant fusion of flavors and textures that will captivate your taste buds. These delectable stacks are not only a feast for the eyes but also a symphony of taste sensations. With a variety of fillings, from hearty roasted vegetables and aromatic herbs to creamy cheeses and tangy sauces, our recipes offer endless possibilities for customization. Whether you're a seasoned cook or a novice in the kitchen, our step-by-step instructions and helpful tips will guide you through the process seamlessly. Get ready to create a masterpiece that will wow your family and friends at your next gathering or simply enjoy a delightful meal that nourishes your body and soul.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETARIAN LAYERED TORTILLA CASSEROLE

Vegetarian Layered Tortilla Casserole image

This tortilla casserole is packed with sautéed veggies - onions, red pepper, corn, and zucchini - beans, herbs, and Monterey Jack cheese, all combining to make a super flavorful vegetarian dinner. Homemade enchilada sauce is optional...but: it takes 15 minutes to make, and it is so, so tasty. This is an assembly that lends itself well to improvisation - use what you have on hand: mushrooms, Swiss chard, kale, eggplant would all work well here.

Provided by Alexandra Stafford

Categories Entrée

Time 1h

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 onion, diced
2 bell peppers, diced
1 large zucchini, diced
2 ears corn, shucked, kernels stripped
1.5 cups cooked black beans, see notes below
enchilada sauce
9 to 12 tortillas, see notes below
6 scallions, thinly sliced
1 bunch cilantro, finely chopped
8 ounces Monterey Jack cheese, grated

Steps:

In a large sauté pan over high heat, add the 2 tablespoons of olive oil. When it shimmers, immediately add the diced onions and bell peppers. Season with a pinch of salt. Turn heat down to medium. Sauté for 4 to 5 minutes, stirring often to ensure the vegetables are not burning. When the vegetables are soft, add the zucchini, season with a pinch of salt, and cook for 2 to 3 minutes more, just until the zucchini loses its rawness. Finally, add the corn, season with a pinch of salt, and cook for a minute more. Turn off the heat.
Add the black beans to the skillet and stir to combine. Taste. Season with salt to taste.
Heat the oven to 425ºF. Coat the bottom of a 9-by-13-inch baking dish with a thin layer of the enchilada sauce (roughly 3/4 cup). Arrange a single layer of tortillas over sauce, trimming edges to fit.
Scatter a handful each of cilantro and scallions over the tortillas. Spoon a layer of the vegetable-bean mixture over top. Sprinkle a layer of cheese over top. Spoon a layer of sauce over top and use the back of a spoon to spread it out. Repeat the layering: tortillas, herbs, veg+beans, cheese, sauce, until you have three (or four if you wish) layers of tortillas.
Spoon a thin layer of sauce over the final layer of tortillas. Scatter a final layer of herbs over top. Add a final layer of cheese.
Bake enchiladas in the middle or top rack of oven until the cheese topping bubbles and browns in spots, 15-25 minutes. Garnish with more fresh cilantro and scallions if you wish. Let rest 10 minutes before cutting and serving.

VEGETARIAN TORTILLA CASSEROLE

Vegetarian Tortilla Casserole image

There are so many reasons to love this recipe: It's budget friendly, quick, healthy and gluten free!

Provided by Food Network Kitchen

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 medium yellow squash, sliced into 1/4-inch-thick rounds
Kosher salt
1 cup shredded part-skim mozzarella
1/4 cup grated Parmesan
Cooking spray
Twelve 6-inch corn tortillas
4 scallions, sliced
1 cup salsa verde
1 large ripe tomato, sliced 1/4 inch thick
One thawed 9-ounce package frozen chopped spinach, squeezed dry

Steps:

Preheat the oven to 425 degrees F. Arrange the squash on a baking sheet and sprinkle with 1/8 teaspoon salt. Bake until just soft, about 10 minutes, flipping the squash once about halfway through. Combine the mozzarella, Parmesan and 1/2 teaspoon salt in a small bowl.
Spray an 8-inch square baking dish with cooking spray. Arrange 4 of the tortillas in the bottom of the dish so they overlap and top with the squash and half the scallions. Drizzle 1/3 cup of the salsa verde over the vegetables and top with 1/3 of the cheese mixture. Add another 4 overlapping tortillas, top with the sliced tomatoes and spinach, drizzle 1/3 cup of the remaining salsa verde over the vegetables and top with half of the remaining cheese mixture. Finish building the casserole with the remaining 4 tortillas, salsa verde and cheese mixture. Bake, uncovered, until the casserole is golden brown and hot, 20 to 25 minutes. Garnish with the remaining scallions.

VEGETABLE TORTILLA STACK

Vegetable Tortilla Stack image

"These tasty layered tortillas are a hit with my children and grandchildren," reports Irene Muller of Wray, Colorado. "Nutritious vegetables are deliciously disguised in this snack."

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 2 stacks (4-6 servings each).

Number Of Ingredients 11

Ingredients

3/4 cup chopped green pepper
3/4 cup chopped sweet red pepper
1 small onion, chopped
2 tablespoons canola oil
1/2 cup picante sauce
1 package (16 ounces) frozen broccoli-cauliflower blend
6 flour tortillas (8 inches)
1 can (16 ounces) refried beans
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
Minced fresh cilantro, sliced ripe olives, sour cream and additional picante sauce

Steps:

In a large skillet, saute peppers and onion in oil until tender. Stir in picante sauce; set aside. Meanwhile, cook frozen vegetables according to package directions; drain. Cool slightly; coarsely chop vegetables. , Place two tortillas on an ungreased baking sheet. Spread each with 1/3 cup refried beans and sprinkle with 1/3 cup of the pepper mixture. Top each with another tortilla. Spoon 1-1/2 cups vegetables over each tortilla and sprinkle with Monterey jack cheese. Top the last two tortillas with remaining beans and pepper mixture; place one on each stack. Sprinkle with cheddar cheese., Bake at 375° for 10-15 minutes or until heated through and cheese is melted. Garnish with cilantro and olives. Cut into wedges. Serve with sour cream and picante sauce.

Nutrition Facts : Calories 570 calories, Fat 31g fat (17g saturated fat), Cholesterol 80mg cholesterol, Sodium 1008mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 7g fiber), Protein 28g protein.

Tips:

Use a variety of vegetables. The more colorful your tortilla stack, the more appealing it will be. Aim for a mix of textures, too, such as crunchy bell peppers, soft zucchini, and hearty sweet potatoes.
Roast your vegetables. Roasting vegetables intensifies their flavor and gives them a slightly smoky edge. You can roast vegetables in the oven, on a grill, or even in a toaster oven.
Use fresh tortillas. Fresh tortillas are more pliable and easier to work with than store-bought tortillas. If you can't find fresh tortillas, you can warm up store-bought tortillas in a skillet or in the microwave before using them.
Don't overload your tortilla stack. It's tempting to pile on the fillings, but it's important to remember that less is more. Too many fillings will make your tortilla stack difficult to eat and may cause the tortillas to break.
Use a variety of sauces. Sauces can add flavor, moisture, and richness to your tortilla stack. Try using a combination of sauces, such as salsa, guacamole, and sour cream.

Conclusion:

A vegetarian tortilla stack is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be customized to your liking. With a little creativity, you can create a tortilla stack that is both healthy and satisfying.