This garden vegetable black bean tortilla stack is an easy vegetarian weeknight dinner! Mexican-seasoned 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!
Reasons you’ll ♡ this garden vegetable black bean tortilla stack
- it’s a fun alternative way to enjoy ‘tacos’
- it’s easy to prepare and can easily be made gluten-free
- it’s ready in under 45 minutes
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
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!
Watch the video below to see exactly how I prepped this tortilla stack recipe. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
Tips & equipment for black bean tortilla stacks
- I assembled my tortilla stacks right on one of these sheet pans
- swap flour tortillas for corn to make this gluten-free
- looking for more vegetarian dinner recipes? Check out this Spiralized Sweet Potato Enchilada Skillet, these Instant Pot Fiesta Rice Bowls, and this Refreshing Quinoa Black Bean Salad
Garden Vegetable Black Bean Tortilla Stack
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic
- 1/2 red onion (diced)
- 1/2 orange bell pepper (diced)
- 1 zucchini (diced)
- 1 tomato (diced)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/4 teaspoon hot red pepper flakes {increase if you want more spice}
- salt & pepper
- 370 mL bottle of taco sauce
- 1/2 cup corn kernels (rinsed)
- 15 oz can of black beans (rinsed)
- 2 cups cheese (shredded)
- 4 tortillas (large)
- fresh herbs to garnish
Instructions
- Pre-heat oven to 425°F.
- 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.
- Stir in the tomato, chili powder, cumin and red pepper flakes, cooking for another 3-4 minutes until tomato is soft and cooked through.
- Stir in the corn, black beans and taco sauce, taste and decide if you want additional salt and pepper.
- 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.
- Bake for 10-12 minutes, until cheese is melted and slightly golden.
- Scatter fresh oregano over top, and serve immediately.
