Bean and Cheese Stack

Blogger Bree Hester of Baked Bree shares a recipe perfect for Meatless Monday. This colorful Bean and Cheese Stack is so hearty that you’ll never notice it’s a vegetarian meal. Learn to make this recipe with our how-to article.

Prep Time

Minutes

Total Time

Minutes

Makes

servings

flour tortillas (10 inch)

tablespoons olive oil

large onion, finely chopped (1 cup)

red bell pepper, finely chopped

cloves garlic, finely chopped

cups Green Giant® Valley Fresh Steamers® Niblets® frozen corn (from 12-oz bag), thawed

can (15 oz) Progresso® black beans, drained, rinsed

can (15 oz) Progresso® red kidney beans, drained, rinsed

cup Old El Paso® taco sauce

Salt and pepper to taste

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

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.
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.
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.
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.

Makes 6 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

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:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.

Bean and Cheese Stack

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens