Sundance Pizza Stack

1. Fry tortillas in oil for 10 seconds on each side until lightly browned.

2. Drain on paper towels.

3. Combine canned tomatoes, green chiles and beans.

4. Simmer 20 minutes until ingredients are well blended.

5. For each serving: spread 1/2 cup bean mixture on one tortilla.

6. Cover with second tortilla.

7. Spread 1/2 cup bean mixture on second tortilla.

8. Cover with third tortilla.

9. Sprinkle 1/2 cup cheese, 1/4 cup chopped tomatoes and 1/4 of each sliced chile on third tortilla.

10. Bake at 375 degrees for 15 minutes until cheese melts.

11. Remove from oven.

12. Spoon one ounce of guacamole on center of baked pizza.

13. Top with 1/2 ounce chopped green onions.

14. Repeat process with remaining tortillas and ingredients.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	173.3378 g
Protein	71.6002 g
Carbohydrates	122.0545 g
Energy	2165.3541 kCal
Fatty acids, total saturated 18:3 undifferentiated	4.2753 g
Water	2373.5855 g
Aspartic acid	9.1827 g
Calcium, Ca	473.1423 mg
Lutein + zeaxanthin	2918.07 g
Fiber, total dietary	15.6878 g
Fatty acids, total saturated 22:0	0.0043 g
Carotene, beta	9224.5319 g
Niacin	46.2358 mg
Vitamin A, RAE	803.9691 g
Arginine	3.4548 g
Riboflavin	3.8733 mg
Tocopherol, beta	0.0223 mg
Fatty acids, total polyunsaturated 15:0	0.0043 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	1.9429 g
Fatty acids, total saturated 20:1	0.2109 g
Glutamic acid	11.2348 g
Stigmasterol	91.56 mg
Sodium, Na	221.0969 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1997 g
Total lipid (fat)	173.3378 g
Manganese, Mn	3.9979 mg
Fructose	7.5776 g
Proline	2.5876 g
Fatty acids, total saturated 16:0	18.4611 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	87.1226 g
Sucrose	0.3408 g
Choline, total	95.4614 mg
Sugars, total	47.1593 g
Serine	3.4139 g
Fatty acids, total saturated 10:0	0.0256 g
Fatty acids, total saturated 18:0	3.2385 g
Vitamin B-6	2.3868 mg
Selenium, Se	12.5138 g
Ash	13.0846 g
Fatty acids, total saturated 18:1 undifferentiated	45.5352 g
Pantothenic acid	8.971 mg
Phenylalanine	3.2257 g
Beta-sitosterol	1015.335 mg
Copper, Cu	3.1695 mg
Betaine	0.2235 mg
Thiamin	5.691 mg
Methionine	0.7071 g
Iron, Fe	17.532 mg
Carbohydrate, by difference	122.0545 g
Phosphorus, P	852.6356 mg
Folate, total	987.3925 g
Tocopherol, gamma	0.2682 mg
Lycopene	5750.655 g
Alanine	2.7515 g
Valine	3.2849 g
Fatty acids, total saturated 18:2 undifferentiated	89.8711 g
Glycine	2.2893 g
Carotene, alpha	782.3125 g
Glucose (dextrose)	6.287 g
Fatty acids, total saturated 14:0	0.0531 g
Zinc, Zn	7.0629 mg
Isoleucine	2.8416 g
Fatty acids, total saturated 12:0	0.0064 g
Fatty acids, total polyunsaturated	94.1481 g
Fatty acids, total saturated 14:1	0.0043 g
Leucine	4.5829 g
Tocotrienol, alpha	0.0223 mg
Fatty acids, total polyunsaturated 18:2 i	0.4676 g
Vitamin A, IU	16103.4353 IU
Folate, DFE	987.3925 g
Tryptophan	0.7025 g
Vitamin C, total ascorbic acid	1017.805 mg
Phytosterols	15.645 mg
Fatty acids, total polyunsaturated 16:1 c	0.1907 g
Fatty acids, total polyunsaturated 18:1 c	44.7278 g
Fatty acids, total saturated 20:0	0.709 g
Campesterol	309.015 mg
Tyrosine	2.181 g
Vitamin K (phylloquinone)	438.4887 g
Fatty acids, total saturated	22.6118 g
Histidine	1.8056 g
Fatty acids, total monounsaturated	45.9502 g
Threonine	2.7426 g
Folate, food	987.3925 g
Fatty acids, total polyunsaturated 17:0	0.1116 g
Fatty acids, total polyunsaturated 24:0	0.0043 g
Cryptoxanthin, beta	56.25 g
Vitamin E (alpha-tocopherol)	28.3964 mg
Magnesium, Mg	440.5917 mg
Lysine	3.7121 g
Potassium, K	5183.5067 mg
Cystine	0.8249 g
Fluoride, F	5.1405 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cheddar cheese	3 cups	0	0	0
Tomato	24 ounces	156.4892	34.6998	1.3608
Guacamole	0.75 cup	0	0	0
Green Chili	0.75 cup	45	10.6425	0.225
Green Onion	3	57.51	12.2262	1.0011
Flour Tortilla	18	0	0	0
bean	48 ounces	394.6249	55.7918	6.8039
corn oil	0.75 cup	1471.5	0	163.5
anaheim chilies	2	0	0	0