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Bean and Cheese Stack

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By Bree Hester
Updated Mar 22, 2012
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A hearty south-of-the border-inspired vegetarian dish made with tortillas, corn, black beans, kidney beans, cheddar cheese and more!

Bean and Cheese Stack

  • Prep Time 20 min
  • Total 50 min
  • Servings 6
  • Ingredients 15
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Ingredients

  • 4 flour tortillas (10 inch)
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped (1 cup)
  • 1 red bell pepper, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 cups frozen corn (from 12-oz bag), thawed
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 can (15 oz) Progresso™ red kidney beans, drained, rinsed
  • 1 cup from 1 bottle (9 oz) Old El Paso™ Mild Taco Sauce
  • Salt and pepper to taste
  • 2 cups shredded Cheddar cheese (8 oz)
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup thinly sliced green onions (4 medium)
  • Guacamole, if desired
  • Sour cream, if desired

Instructions

  • Step 
    1
    Heat oven to 400°F. Spray 9-inch springform pan with cooking spray. Using bottom of pan as a guide, trim tortillas to fit inside pan.
  • Step 
    2
    In 12-inch skillet, heat oil over medium heat. Cook onion, bell pepper and garlic in oil 5 to 7 minutes, stirring occasionally, until tender. Stir in corn, black beans and kidney beans. Cook 2 minutes longer. Add taco sauce; stir until vegetables are coated. Season with salt and pepper. Remove from heat.
  • Step 
    3
    Place 1 tortilla in bottom of springform pan; sprinkle with 1/4 cup of the cheese. Top with one-third of the bean mixture; sprinkle with another 1/4 cup cheese. Repeat layers twice. Top with fourth tortilla and remaining 1/2 cup cheese.
  • Step 
    4
    Bake 20 to 25 minutes or until thoroughly heated and cheese is melted. Let stand 5 minutes. Sprinkle with cilantro and green onions. Carefully remove side of pan. Cut stack into wedges. Serve with guacamole and sour cream.

Nutrition

Nutrition Facts are not available for this recipe

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