Black Bean Tortilla Stack

by Registered Dietitian, Andrea Holwegner | Jan 25, 2013

This is a great vegetarian supper meal eaten fresh or cut into individual portions and frozen for fast lunches. Serve with a salad or raw veggies and dip for a complete meal.

Makes 6 servings

What you need:

1 package of whole grain flour tortilla shells (~8)
1 chopped large onion
2 large cans black beans (you can also use any kind of your favorite beans instead)
1 cup salsa (or more!)
2 cups cheese (feta or grated cheddar)

How you prepare:

Spray one spring form pan or two pie plates with oil.
Drain and rinse beans. Sauté onions in a bit of oil
and mix with beans. Place a tortilla at the bottom of
pan/pie plate. Put a layer of bean mixture on top of
shell, a layer of salsa, a layer of cheese and then a
tortilla shell and repeat layers until bean mixture is
gone. Top with a tortilla shell and cheese. Bake at
350 degrees for 20 minutes.

Optional: add cooked kernel corn, red/green pepper, and/or jalapeño peppers to the bean mixture.

Per serving:

Calories 438
Carbohydrates 51 g
Protein 22 g
Fat 17 g
Dietary Fiber 9 g

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