Black Bean and Vegetable Stack
Layered with vibrant, nutrient-packed ingredients, the Black Bean and Vegetable Stack is a hearty, vegetarian Tex-Mex delight perfect for weeknight dinners or casual gatherings. Featuring tender black beans, sweet corn, and crisp zucchini, all seasoned with zesty taco spices, this recipe delivers bold flavors in every bite. The dish is built as a stack of flour tortillas layered with a savory vegetable medley and ooey-gooey melted cheddar cheese, then baked to golden perfection. It's topped with a sprinkle of fresh cilantro and served alongside creamy guacamole and tangy sour cream for the ultimate comfort food experience. With just 35 minutes from prep to table, this easy and versatile recipe is sure to satisfy both vegetarians and omnivores alike. Perfect for those seeking a quick, healthy, and flavorful vegetarian dinner! Keywords: Black Bean and Vegetable Stack, vegetarian Tex-Mex, easy dinner recipe, layered tortilla stack, healthy family meals.
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Recipe Information
Ingredients
- 1 cup Black beans (canned, drained, and rinsed)
- 1 cup Corn kernels (fresh, canned, or frozen)
- 1 medium Red bell pepper (diced)
- 1 medium Zucchini (diced)
- 1 medium Red onion (finely chopped)
- 2 cloves Garlic cloves (minced)
- 1 tablespoon Taco seasoning
- 2 tablespoons Olive oil
- 4 pieces Flour tortillas (10-inch)
- 1 cup Shredded cheddar cheese
- 2 tablespoons Fresh cilantro (chopped)
- 1 cup Guacamole (store-bought or homemade)
- 0.5 cup Sour cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the red onion and sauté for 3 minutes or until it softens.
Stir in the garlic, red bell pepper, and zucchini, and cook for another 5 minutes.
Add the black beans, corn, taco seasoning, salt, and black pepper. Stir to combine and cook for 2-3 minutes. Remove from heat and set aside.
Preheat oven to 375°F (190°C) and prepare a baking sheet by lightly greasing it with olive oil.
Place one flour tortilla on the prepared baking sheet. Spread a layer of the black bean and vegetable mixture. Sprinkle a thin layer of shredded cheese over the mixture.
Repeat the layering process with a second tortilla, more of the vegetable mixture, and cheese. Continue until all tortillas and filling are used, finishing with shredded cheese on top.
Bake the stack for 10-12 minutes, or until the cheese is melted and bubbly.
Remove the stack from the oven and let it rest for 5 minutes. Garnish with chopped cilantro.
Slice into quarters and serve with guacamole and sour cream on the side.
Nutrition Facts
Calories |
2699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.8 g | 188% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 4846 mg | 211% | |
| Total Carbohydrate | 278.9 g | 101% | |
| Dietary Fiber | 50.3 g | 180% | |
| Total Sugars | 42.0 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1397 mg | 107% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3634 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
