Garden Vegetable Black Bean Tortilla Stack

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This garden vegetable black bean tortilla stack is a fun weeknight dinner idea!  Mexican-spiced fresh garden vegetables and black beans are baked between layers of tortillas and cheese.

Tacos.  And it’s Tuesday!  I totally planned that.

Well I guess these guys aren’t the usual tacos.  Maybe you could call this a Mexican lasagna.  Or a taco pie?  I called it a tortilla stack…because look ^

I’m a huge taco fan.  Mostly because at the end of the day when I’m frazzled/exhausted/throwing cheerios at the baby to keep him quiet, I can still manage to whip up some tacos.  Even with really bad Mom-Brain.  Even with a Raffi-induced migraine.  Even with zoo-induced fatigue.  You get the point: they are easy!

Garden Vegetable & Black Bean Tortilla Stack

Garden Vegetable & Black Bean Tortilla Stack

This black bean tortilla stack recipe definitely falls into the category of easy.

Step 1: cook veggies.  Toss with beans & corn.

Step 2: layer veggies, tortillas and cheese.

Step 3: bake.

Step 4: DIIIIG INNNNN

Garden Vegetable & Black Bean Tortilla Stack

Garden Vegetable & Black Bean Tortilla Stack

This black bean tortilla stack is totally a recipe that you can change up, depending on what you have in your fridge…also a weeknight bonus!  I go to the grocery store a LOT!  So when I can make a meal that doesn’t require me to show my face at the grocery store for the bazillionth time this week, I am so happy I do my happy dance.  And get a funny look from my baby who may be starting to realize that his mom is a bit of a weirdo.

I used fresh tomatoes, zucchini, bell peppers, onion, corn and black beans.  Cooked up with a little garlic, chilli powder and ground cumin.  Feel free to use ground beef or chicken.  This recipe is pretty flexible.  And did I mention?  EASY!

Garden Vegetable & Black Bean Tortilla Stack

More tasty tortilla dinners for us:

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Garden Vegetable Black Bean Tortilla Stack
 
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Mexican-spiced fresh garden vegetables and black beans are baked between layers of tortillas and cheese in this easy week-night meal.
Author:
Serves: 4-6
Ingredients
  • 1 tbsp olive oil
  • 2 cloves garlic
  • ½ medium red onion, diced
  • ½ orange bell pepper, diced
  • 1 medium zucchini, diced
  • 1 medium tomato, diced
  • 2 tsp chili powder
  • 1 tsp cumin
  • ¼ tsp hot red pepper flakes {increase if you want more spice}
  • salt & pepper
  • one 370mL bottle of taco sauce
  • ½ cup canned corn kernels, rinsed
  • 1 can black beans, rinsed {540mL, 19oz}
  • 2 cups cheese, shredded
  • 4 10-12 inch tortillas
  • a handful of fresh oregano leaves
Instructions
  1. Pre-heat oven to 425°F.
  2. In a large frying pan, heat olive oil over medium heat. Add the garlic, onion, bell pepper and zucchini, and cook until onion is translucent, 3-4 minutes.
  3. Stir in the tomato, chili powder, cumin and red pepper flakes, cooking for another 3-4 minutes until tomato is soft and cooked through.
  4. Stir in the corn, black beans and taco sauce, taste and decide if you want additional salt and pepper.
  5. On a parchment-lined cookie sheet, assemble tortilla stacks as follows: tortilla, then half of the black bean mixture, tortilla, half of the cheese, then repeat.
  6. Bake for 10-12 minutes, until cheese is melted and slightly golden.
  7. Scatter fresh oregano over top, and serve immediately.
Notes
Use gluten-free or corn tortillas to make this a gluten-free meal!

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