Corn Tortilla Stacker
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
.33 cups vegetarian refired beans.125 cups reduced fat sour cream.5 cups shredded ice burg lettuce.33 cups Rotel tomatos drained.125 cup salsa2 6" corn tortillas.25 cups shredded mozarella cheesecanola oil for quick frying
quickly crisp corn tortillas in canola oil over med high heat. Pat dry with paper towels to remove excess oil.
Mix beans and salsa and layer between corn tortillas.
Drain and then squeeze excess liquid from Rotel.
Place on top of stacked tortillas.
Cover with cheese and back at 425 for 10 minutes.
Garnish with avocado, lettuce and sour cream.
*calorie count does not include oil used for frying*
Number of Servings: 1
Recipe submitted by SparkPeople user VW4LIF.
Mix beans and salsa and layer between corn tortillas.
Drain and then squeeze excess liquid from Rotel.
Place on top of stacked tortillas.
Cover with cheese and back at 425 for 10 minutes.
Garnish with avocado, lettuce and sour cream.
*calorie count does not include oil used for frying*
Number of Servings: 1
Recipe submitted by SparkPeople user VW4LIF.
Nutritional Info Amount Per Serving
- Calories: 426.4
- Total Fat: 22.5 g
- Cholesterol: 41.5 mg
- Sodium: 1,013.2 mg
- Total Carbs: 44.9 g
- Dietary Fiber: 8.9 g
- Protein: 16.0 g
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