Ingrédients pour Eight Layer Tortilla Stack
- 1 tablespoon olive oil
- 1 bell pepper (any color), chopped
- 1/2 medium onion, chopped
- 1-2 jalapeños or other chiles, seeded and minced
- 1/4 cup chopped fresh cilantro
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 (14.5 ounce) can tomato juice
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can white beans, rinsed and drained
- part of 2 cups shredded Mexican cheese blend
- part of 2 cups shredded Mexican cheese blend
- 4-6 flour tortillas
- cooking spray
- sour cream (optional, for serving)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Eight Layer Tortilla Stack? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Eight Layer Tortilla Stack
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
- Add 1 bell pepper (any color), chopped; 1/2 medium onion, chopped; 1-2 jalapeños or other chiles, seeded and minced; 1/4 cup chopped cilantro; 1 teaspoon dried oregano; 1 teaspoon chili powder; and 1/2 teaspoon cumin.
- Sauté for 5 minutes, or until the vegetables are tender.
- Stir in 1 (14.5 ounce) can of tomato juice and cook until thickened, about 8 minutes.
- Divide the vegetable mixture in half.
- Combine one half with 1 (15 ounce) can of black beans, rinsed and drained.
- Combine the other half with 1 (15 ounce) can of white beans, rinsed and drained.
- Mix well and set both bean mixtures aside.
- In a medium bowl, combine 2 cups shredded Mexican cheese blend (or your favorite cheese). Set aside.
- Preheat oven to 325°F (160°C).
- Line a 9-inch pie plate with two layers of heavy-duty aluminum foil, allowing 6 inches of foil to extend over opposite edges of the plate. Overlap the second layer to create a secure seal.
- Coat the foil generously with cooking spray.
- Place 1 flour tortilla in the bottom of the prepared baking dish.
- Spread 1 cup of the white bean mixture evenly over the tortilla.
- Sprinkle with 1/4 cup of the cheese mixture.
- Top with another flour tortilla, pressing gently.
- Spread 1 cup of the black bean mixture over the second tortilla.
- Sprinkle with 1/4 cup of the cheese mixture.
- Repeat layers (tortilla, bean mixture, cheese) until all ingredients are used, ending with a layer of cheese.
- Bring the edges of the foil up and over the stack, folding tightly to create a sealed packet.
- Bake for 40 minutes, or until the cheese is melted and bubbly.
- Let the tortilla stack stand in the foil packet for 10 minutes before unwrapping.
- Carefully remove the foil packet from the baking dish.
- Unwrap and cut into wedges.
- Serve immediately with sour cream (optional).
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
21g
Fat
36g
Carbs
25g
