Tortilla Stack

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 382.9
  • Total Fat: 8.4 g
  • Cholesterol: 11.9 mg
  • Sodium: 374.3 mg
  • Total Carbs: 53.4 g
  • Dietary Fiber: 13.0 g
  • Protein: 25.7 g

View full nutritional breakdown of Tortilla Stack calories by ingredient


Introduction

One of my simple weekday dinners, just layers of beans, veggies and cheese baked until warm. Serve with a big green salad and sides of salsa, corn relish and sour cream. One of my simple weekday dinners, just layers of beans, veggies and cheese baked until warm. Serve with a big green salad and sides of salsa, corn relish and sour cream.
Number of Servings: 2

Ingredients

    1 onion, sliced
    1 red or yellow bell pepper (or feel free to use a frozen fajita vegetable blend), sliced
    1 tsp olive oil
    4 small corn tortillas
    4 oz of low fat cheese (or 2 oz of full fat cheese), shredded.
    1 C. black beans, cooked

Directions

Makes 2 servings.

Preheat oven to 375F.

Heat the olive oil in a skillet, using a little to grease a small round baking dish. Saute' the onion and pepper (or frozen veggie blend) in the oil until softened and starting to brown.

Mash the beans slightly.

Layer a tortilla in the baking dish, top with half the beans and a sprinkle of cheese. Place another tortilla, top with half the vegetables and a sprinkle of cheese. Repeat each layer, ending with the rest of the cheese.

Place in the oven and bake until warm and beginning to brown, about 20 minutes.

Number of Servings: 2

Recipe submitted by SparkPeople user DIGITALDURGA.