Bean and Cheese Stack

  • Prep Time 20 min
  • Total Time 50 min
  • Servings 6

Ingredients

Ingredients

4
flour tortillas (10 inch)
2
tablespoons olive oil
1
large onion, finely chopped (1 cup)
1
red bell pepper, finely chopped
2
cloves garlic, finely chopped
2
cups Green Giant™ Steamers™ Niblets® frozen corn (from 12-oz bag), thawed
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (15 oz) Progresso™ red kidney beans, drained, rinsed
1
cup Old El Paso™ taco sauce
Salt and pepper to taste
2
cups shredded Cheddar cheese (8 oz)
1/4
cup chopped fresh cilantro leaves
1/4
cup thinly sliced green onions (4 medium)
Guacamole, if desired
Sour cream, if desired

Directions

  • 1 Heat oven to 400°F. Spray 9-inch springform pan with cooking spray. Using bottom of pan as a guide, trim tortillas to fit inside pan.
  • 2 In 12-inch skillet, heat oil over medium heat. Cook onion, bell pepper and garlic in oil 5 to 7 minutes, stirring occasionally, until tender. Stir in corn, black beans and kidney beans. Cook 2 minutes longer. Add taco sauce; stir until vegetables are coated. Season with salt and pepper. Remove from heat.
  • 3 Place 1 tortilla in bottom of springform pan; sprinkle with 1/4 cup of the cheese. Top with one-third of the bean mixture; sprinkle with another 1/4 cup cheese. Repeat layers twice. Top with fourth tortilla and remaining 1/2 cup cheese.
  • 4 Bake 20 to 25 minutes or until thoroughly heated and cheese is melted. Let stand 5 minutes. Sprinkle with cilantro and green onions. Carefully remove side of pan. Cut stack into wedges. Serve with guacamole and sour cream.

Notes










Tips

Expert Tips

If you want to make this a non-vegetarian meal, add some cooked ground turkey, beef or chicken to the layers.

This is a great vehicle to sneak more vegetables into your children’s diet. Add grated zucchini, chopped tomatoes or any vegetables you have around. They’ll never know.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.