Spicy Bean and Veggie Tortilla Layers
This Spicy Bean and Veggie Tortilla Layers recipe is a vibrant, wholesome dish perfect for gatherings or a cozy family dinner. Packed with protein-rich chickpeas and a medley of fresh vegetables, this recipe creates satisfying layers of flavor. The combination of creamy cheeses, zesty lemon, and the subtle heat from spices makes it an irresistible vegetarian delight. Each layer is topped with melted pepper jack cheese for an indulgent finish, and a homemade red chili sauce adds a spicy kick. Serve warm and enjoy the deliciousness of this low-calorie option that’s both filling and nutritious!
N/A
Servings
400
Calories
18
Ingredients
Ingredients
Monterey jack pepper cheese
1 (6-ounce package, shredded)
Part-skim ricotta cheese
1 (cup)
Shredded carrot
1 (cup)
Chopped radish
1/2 (cup)
Ripe olives
1/4 (cup, chopped)
Garbanzo beans
1 (15-ounce can, drained)
Garlic cloves
3 (halved)
Parsley sprigs
1/2 (cup, firmly packed)
Yellow onion
1 (medium, halved)
Lemon juice
1 (tablespoon)
Ground cumin
1 (1/2 teaspoon)
Corn tortillas
12 (6-inch)
Pasilla dried red chili pepper
1
Onion
1 (medium, quartered)
Garlic cloves
4
Plum tomatoes
1 (28-ounce can, drained)
Ground cumin
1 (1/2 teaspoon)
Hot sauce
1/4 (teaspoon)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a mixing bowl, combine 1 cup of shredded pepper jack cheese, 1 cup of ricotta cheese, shredded carrots, chopped radish, and olives. Stir well to create a creamy filling and set aside.
3
In a food processor, add the drained garbanzo beans and halved garlic cloves. Pulse for 1 minute or until the mixture is smooth.
4
To the bean mixture, add the firmly packed parsley, half of the chopped yellow onion, lemon juice, and ground cumin. Process for 10 seconds until the onion is minced, scraping down the sides as necessary.
5
On an ungreased baking sheet, lay out 4 corn tortillas. Spread each tortilla with one-eighth of the bean mixture, followed by one-eighth of the cheese mixture. Repeat this layering process with the remaining tortillas, ending with the last 4 tortillas on top. Evenly sprinkle the remaining 1/2 cup of pepper jack cheese over the stacked tortillas.
6
Bake in the preheated oven for 15 minutes or until heated through and the cheese is melted.
7
While the tortillas are baking, prepare the red chili sauce. Rinse the pasilla dried red chili pepper, remove its stem, seeds, and veins. Place it in a bowl, cover with boiling water, and let it soak for about 15 minutes until soft. Drain and chop coarsely.
8
In the food processor, combine the chopped chili, quartered onion, and garlic. Pulse a few times until finely chopped.
9
Add the drained plum tomatoes, ground cumin, and hot sauce to the processor. Blend for about 1 minute until the sauce is smooth.
10
Once baked, remove the tortilla stacks from the oven and cut each in half. Garnish with pepper rings if desired and serve with the fresh red chili sauce.
Nutrition Information
15g
Fat
45g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein source in Spicy Bean and Veggie Tortilla Layers?
The main protein source is protein-rich garbanzo beans (chickpeas).
Is this recipe suitable for vegetarians?
Yes, this is an irresistible vegetarian delight packed with wholesome vegetables and legumes.
How many calories are in one serving of this dish?
Each serving contains 400 calories.
What temperature should I preheat the oven to?
The oven should be preheated to 375°F (190°C).
How long do the tortilla layers need to bake?
The layers should bake for 15 minutes or until heated through and the cheese is melted.
What types of cheese are used in this recipe?
The recipe uses shredded pepper jack cheese and part-skim ricotta cheese.
What kind of tortillas are required?
You will need 12 six-inch corn tortillas.
How do I prepare the bean mixture?
Pulse drained garbanzo beans and garlic in a food processor until smooth, then add parsley, yellow onion, lemon juice, and cumin.
What vegetables are mixed with the ricotta cheese?
The ricotta is mixed with shredded carrots, chopped radish, and chopped ripe olives.
How do I prepare the dried pasilla chili for the sauce?
Rinse the chili, remove stems, seeds, and veins, then soak it in boiling water for 15 minutes until soft before chopping.
What ingredients are in the homemade red chili sauce?
The sauce consists of a pasilla chili, quartered onion, garlic, drained plum tomatoes, ground cumin, and hot sauce.
How much fat is in one serving?
There are 15 grams of fat per serving.
How much protein is provided per serving?
Each serving provides 12 grams of protein.
How many carbohydrates are in this recipe?
There are 45 grams of carbohydrates per serving.
What is the first step in the instructions?
The first step is to preheat your oven to 375°F (190°C).
How many cloves of garlic are used in total?
A total of 7 garlic cloves are used: 3 for the bean mixture and 4 for the chili sauce.
Can I add a garnish to this dish?
Yes, you can garnish the sliced tortilla stacks with pepper rings if desired.
How do I layer the tortillas for baking?
Spread 4 tortillas with the bean and cheese mixtures, repeat the layers twice more, and top with the final 4 tortillas and remaining cheese.
How many servings does this recipe make?
While not explicitly listed, the recipe uses 12 tortillas stacked into 4 separate piles which are then halved, typically serving 4 to 8 people.
What provides the spicy kick in this recipe?
The heat comes from the pepper jack cheese, the pasilla dried red chili pepper, and the added hot sauce.
Do I need to grease the baking sheet?
No, the instructions specify using an ungreased baking sheet.
What size can of garbanzo beans is needed?
You will need one 15-ounce can of garbanzo beans.
How much lemon juice is used?
One tablespoon of lemon juice is added to the bean mixture.
What kind of tomatoes are used for the sauce?
One 28-ounce can of drained plum tomatoes is used.
How long should I pulse the beans in the food processor?
Pulse the beans and garlic for approximately 1 minute or until the mixture is smooth.
Is ground cumin used in both the beans and the sauce?
Yes, 1/2 teaspoon of ground cumin is used in the bean mixture and another 1/2 teaspoon is used in the red chili sauce.
What herb is used in the bean mixture?
1/2 cup of firmly packed parsley sprigs is processed into the bean mixture.
How do I serve the finished dish?
Cut the tortilla stacks in half and serve warm with the fresh red chili sauce.
What is the description of the final dish's flavor?
It is described as a vibrant, wholesome dish with layers of flavor, creamy cheeses, zesty lemon, and subtle heat.
What tags are associated with this recipe?
The tags include vegetarian, one dish meal, healthy, spicy, chickpeas, tortillas, baked, and cheese.