Garden Vegetable Black Bean Tortilla Stack

Name: Garden Vegetable Black Bean Tortilla Stack
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
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

August 19, 2014 29 Comments

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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

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5 from 1 vote