Bean and Cheese Stack

  • Prep 20 min
  • Total 50 min
  • Servings 6
Bean and Cheese Stack


flour tortillas (10 inch)
tablespoons olive oil
large onion, finely chopped (1 cup)
red bell pepper, finely chopped
cloves garlic, finely chopped
cups 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)
cup chopped fresh cilantro leaves
cup thinly sliced green onions (4 medium)
Guacamole, if desired
Sour cream, if desired


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  • 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.



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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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