Bean and Cheese Stack
Bree Hester
Updated Mar 22, 2012
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
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
-
Step1Heat 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.
-
Step2In 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.
-
Step3Place 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.
-
Step4Bake 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
Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved