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!
- 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
- Pre-heat oven to 425°F.
- 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.
- Stir in the tomato, chili powder, cumin and red pepper flakes, cooking for another 3-4 minutes until tomato is soft and cooked through.
- Stir in the corn, black beans and taco sauce, taste and decide if you want additional salt and pepper.
- 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.
- Bake for 10-12 minutes, until cheese is melted and slightly golden.
- Scatter fresh oregano over top, and serve immediately.