stacked tortillas

On Wednesday, Mike decided to make Stacked Tortillas from Vegetarian Planet (and I helped). They were pretty good, but we burnt the tortillas and both of us decided that we really dislike zucchini unless it is in bread. I made Mike a second serving and fried the tortillas--he liked this much better. Still, the idea is a good one (it is basically tostadas) and I will probably play around with this recipe some. Oh, and we only made a few tortillas and saved the rest of the filling to make more later.

Stacked Tortillas
1 tablespoon canola or corn oil
1 red onion, slide thin
1 large portobello mushroom (both cap and stem), sliced thin
2 carrots, cut into thin julienne strips [We used pre-grated carrots because we are lazy]
1 medium zucchini, cut in half lengthwise, then sliced thin diagonally
1/2 teaspoon salt
fresh-ground black pepper to taste
5 ounces grated Monterey Jack cheese (about 1 1/2 cups) [We just used a reduced-fat Mexican cheese blend]
12 corn tortillas
1 cup salsa of your choice
4 tablespoons sour cream [We left this out]
1/2 cup chopped scallions
1) Preheat the oven to 400. In a large saucepan, heat the oil. Add the onion, and saute it over medium heat for 3 to 4 minutes, stirring frequently. Add the mushrroms, carrots, and zucchini, and cook, stirring occasionally, for 5 to 6 minutes more or until the vegetables are just tender. Take the pan off the heat, and stir in the salt and pepper.
2) Place the tortillas directly on the oven racks, fitting as many on as possible without overlapping them. Bake the tortillas for 2 to 3 minutes or until they have hardened. Remove them to a plate, but keep the oven on.
3) Place four tortillas on a large baking sheet. Arrange a spoonful or two of vegetables on each tortilla, then sprinkle a small amount of grated cheese over the vegetables. Place another tortilla on top of the cheese. Add another spoonful or two of vegetables, then some more grated cheese. Top each stack with a third tortilla.
4) Place the four tortilla stacks in the oven for 10 minutes, or until they are hot and the cheese is melted. Place one stack on each dinner plate, top with the salsa, sour cream, and scallions, and serve.
Serves 4.