Easy Vegetarian Recipe: Black Bean Tortilla Stack
Meatless Monday plant-based recipe
In our family we call this easy vegetarian recipe “Mexican Pie” since you slice this into wedges. Use the ratios of the ingredients below as a rough guide and add more or less of certain ingredients depending your taste preferences.
Makes 8 servings
What you need:
1 package of whole grain flour tortilla 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 prepare:
- 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.
Per serving:
Calories 524 calories
Carbohydrates 75 g
Protein 27 g
Fat 15 g
Dietary Fiber 15 g
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