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garden vegetable black bean tortilla stack with fork taking a bite
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5 from 1 vote

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner
Cuisine: Mexican
Servings: 8
Calories: 282kcal


  • 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


  • 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.



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


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