Easy Vegetarian Recipe: Black Bean Tortilla Stack 
Meatless Monday plant-based recipe
In our family, this easy vegetarian recipe is lovingly known as “Mexican Pie” because it slices beautifully into wedges—just like a pie! It’s a simple, satisfying tortilla stack that you can easily customize. Use the ingredient ratios below as a flexible guide, and feel free to adjust based on your taste and what you have on hand.
Makes 8 Servings
What You Need
- 1 package of whole grain flour tortilla hard shells (about 8 tortillas that are roughly 7 inches wide)
- 1 chopped large onion
- 1 diced red/orange/yellow pepper
- optional: diced jalapeño peppers
- 1 cup frozen or fresh cooked kernel corn
- 2 cans (540 ml or 19oz each) drained and rinsed black beans
- 2 cups salsa (or more!)
- 2 cups grated cheddar cheese or mexican cheese blend
How You Make Black Bean Tortilla Stack
- Spray one spring form pan or two pie plates with oil.
- Sauté onions and peppers until tender in a bit of oil. Mix with beans and corn.
- 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 approximately 20 minutes.
- Serve warm with sour cream and sliced or diced avocado or guacamole.
- Hint: If you have leftovers once this recipe cools you can slice into wedges for lunch the next day or freeze in single servings for future reheated lunches.
Nutrients per serving
Calories 524 calories
Carbohydrates 75 g
Protein 27 g
Fat 15 g
Dietary Fiber 15 g
Looking for more simple meal-planning tips and healthy recipes?
Sign up for our FREE weekly e-newsletter: Sound Bites. Get practical nutrition tips, articles, videos, and simple recipes written by our team of Registered Dietitians so you can be sure to get the credible sound bites you need for everyday healthy living.
Find out why thousands of people subscribe to one of our richest resources! Subscribe below today.
Check out more vegetarian recipes on the blog here:
About Andrea Holwegner
CEO, Registered Dietitian, Counseling Practice Director & Professional Speaker
Andrea the «Chocolate Loving Nutritionist» is founder and CEO of Health Stand Nutrition Consulting Inc. since 2000. She is an online nutrition course creator, professional speaker and regular guest in the media. Andrea is the recipient of an award by the Dietitians of Canada: The Speaking of Food & Healthy Living Award for Excellence in Consumer Education....Read more
How do I reheat if frozen
Hi Barbara, thanks for your comment. I’ve checked with Andrea, and this is what she’s said on how to reheat this recipe if frozen:
Oven (Best for Even Heating): Thaw in the fridge overnight if possible. Preheat to 350°F, cover with foil, and bake until done. Remove the foil for the last few minutes for a crispier top.
Microwave (Faster Option): Thaw in the fridge first for better texture (alternatively you can defrost in microwave). Place a portion on a microwave-safe plate, cover with a damp paper towel, and heat for a few minutes.
I hope this helps. Let us know how it turns out!