Ingredients for Black Bean And Vegetable Stack
- Black Beans
- Diced Tomatoes
- Frozen Corn
- 1 cup salsa (your favorite kind)
- Green Bell Pepper
- Garlic Cloves
- 1 teaspoon ground cumin
- Flour Tortillas
- Shredded Cheddar Cheese
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How to Make Black Bean And Vegetable Stack
- Preheat oven to 400°F (200°C).
- In a medium saucepan, combine black beans, diced tomatoes, corn, salsa, bell pepper, garlic, and cumin.
- Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, uncovered, for 4-5 minutes, or until slightly thickened.
- Spread one-third of the bean mixture evenly over the bottom of a 13x9 inch baking dish.
- Layer 5 tortillas over the bean mixture, slightly overlapping them.
- Sprinkle 1 cup of the cheese over the tortillas.
- Spread half of the remaining bean mixture over the cheese, then top with the remaining tortilla.
- Spread the remaining bean mixture over the tortillas, ensuring complete coverage.
- Cover the baking dish with aluminum foil.
- Bake for 15 minutes.
- Remove foil, sprinkle the remaining 1 cup of cheese over the top.
- Return to the oven and bake for another 7-8 minutes, or until the cheese is melted and bubbly.
- Let the casserole rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
20g
Fat
5g
Carbs
22g
