Garden Vegetable Black Bean Tortilla Stack

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!

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.

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Garden Vegetable Black Bean Tortilla Stack

5 from 1 vote

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

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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.

8

Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 2 cloves garlic
• ▢ ½ red onion (diced)
• ▢ ½ orange bell pepper (diced)
• ▢ 1 zucchini (diced)
• ▢ 1 tomato (diced)
• ▢ 2 teaspoons chili powder
• ▢ 1 teaspoon cumin
• ▢ ¼ teaspoon hot red pepper flakes {increase if you want more spice}
• ▢ salt & pepper
• ▢ 370 mL bottle of taco sauce
• ▢ ½ 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.

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Tips:

Use gluten-free or corn tortillas to make this a gluten-free meal!

Video

Nutrition Information

Serving: 1/8 of batch, Calories: 282kcal, Carbohydrates: 28g, Protein: 11g, Fat: 14g, Saturated Fat: 6g, Cholesterol: 29mg, Sodium: 801mg, Potassium: 376mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1135IU, Vitamin C: 17.7mg, Calcium: 271mg, Iron: 2.2mg

Author: Denise Bustard

Course: Dinner

Cuisine: Mexican

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