GARDEN VEGETABLE & BLACK BEAN TORTILLA STACKS

Mexican-spiced fresh garden vegetables and black beans are baked between layers of tortillas and cheese for this easy week-night meal.

Tacos.  And it’s Tuesday!  I totally planned that.

Well I guess these aren’t the usual tacos.  Maybe you could call this a Mexican lasagna.  Or a taco pie?  I called it a tortilla stack…because look ^

I’m a huge taco fan.  Mostly because at the end of the day when I’m frazzled/exhausted/throwing cheerios at the baby to keep him quiet, I can still manage to whip up some tacos.  Even with really bad Mom-Brain.  Even with a Raffi-induced migraine.  Even with zoo-induced fatigue.  You get the point: they are easy!

This recipe definitely falls into the category of easy.

Step 1: cook veggies.  Toss with beans & corn.

Step 2: layer veggies, tortillas and cheese.

Step 3: bake.

Step 4: DIIIIG INNNNN

This is totally a recipe that you can change up, depending on what you have in your fridge…also a week-night bonus!  I go to the grocery store a LOT!  So when I can make a meal that doesn’t require me to show my face at the grocery store for the bazillionth time this week, I am so happy I do my happy dance.  And get a funny look from my baby who may be starting to realize that his mom is a bit of a weirdo.

I used fresh tomatoes, zucchini, bell peppers, onion, corn and black beans.  Cooked up with a little garlic, chilli powder and ground cumin.  Feel free to use ground beef or chicken.  This recipe is pretty flexible.  And did I mention?  EASY!

5.0 from 1 reviews BLACK BEAN & GARDEN VEGETABLE TORTILLA STACKS   Save Print Prep time 15 mins Cook time 30 mins Total time 45 mins   Mexican-spiced fresh garden vegetables and black beans are baked between layers of tortillas and cheese in this easy week-night meal. Author: Denise Serves: 4-6 Ingredients

• 1 tbsp olive oil
• 2 cloves garlic
• ½ medium red onion, diced
• ½ orange bell pepper, diced
• 1 medium zucchini, diced
• 1 medium tomato, diced
• 2 tsp chili powder
• 1 tsp cumin
• ¼ tsp hot red pepper flakes {increase if you want more spice}
• salt & pepper
• one 370mL bottle of taco sauce
• ½ cup canned corn kernels, rinsed
• 1 can black beans, rinsed {540mL, 19oz}
• 2 cups cheese, shredded
• 4 10-12 inch tortillas
• a handful of fresh oregano leaves

Instructions

1. Pre-heat oven to 425°F.
2. In a large frying pan, heat olive oil over medium heat. Add the garlic, onion, bell pepper and zucchini, and cook until onion is translucent, 3-4 minutes.
3. Stir in the tomato, chili powder, cumin and red pepper flakes, cooking for another 3-4 minutes until tomato is soft and cooked through.
4. Stir in the corn, black beans and taco sauce, taste and decide if you want additional salt and pepper.
5. On a parchment-lined cookie sheet, assemble tortilla stacks as follows: tortilla, then half of the black bean mixture, tortilla, half of the cheese, then repeat.
6. Bake for 10-12 minutes, until cheese is melted and slightly golden.
7. Scatter fresh oregano over top, and serve immediately.

Notes Use gluten-free or corn tortillas to make this a gluten-free meal! 3.2.2708