Garden Vegetable Black Bean Tortilla Stack
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Sweet Peas and Saffron · by Annie Holmes★ 5.0 (1)

Garden Vegetable Black Bean Tortilla Stack

NUTRITION · PER SERVING45M COOK
CAL 16%·PRO 26%
CARBS 39G49% OF CAL
5G FIBER28G OTHER6G TOTAL SUGAR
FAT 14G40% OF CAL
6G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Layers of tortillas, Mexican-seasoned vegetables, black beans, and cheese baked into a hearty vegetarian stack. Weeknight-friendly and satisfying.

mainmexicancasserolebeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1/2 red onion ((diced))
  • 1/2 orange bell pepper ((diced))
  • 1 zucchini ((diced))
  • 1 tomato ((diced))
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon hot red pepper flakes ({increase if you want more spice})
  • salt & pepper
  • 370 mL bottle of taco sauce
  • 1/2 cup corn kernels ((rinsed))
  • 15 oz can of black beans ((rinsed))
  • 2 cups cheese ((shredded))
  • 4 tortillas ((large))
  • fresh herbs to garnish
PREP
15M
SODIUM
939MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.