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.
¼teaspoonhot red pepper flakes {increase if you want more spice}
salt & pepper
370 mL bottle of taco sauce
½cupcorn kernels(rinsed)
15ozcan of black beans(rinsed)
2cupscheese(shredded)
4tortillas(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.
Video
Notes
Use gluten-free or corn tortillas to make this a gluten-free meal!