Eight Layer Tortilla Stack Recipe

Name: Eight Layer Tortilla Stack
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 3/4 cups chopped bell peppers (any color); 1/2 cup chopped red onion; 1 (4 1/2 ounce) can chopped green chilies, drained; 2 tablespoons chopped fresh cilantro (optional); 1 teaspoon dried oregano; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 2 cups tomato juice (no-salt added); 2 (15 ounce) cans black beans, rinsed, drained; 2 (15 ounce) cans white beans, rinsed, drained; 4 ounces monterey jack cheese, shredded; 4 ounces sharp cheddar cheese, shredded; 8 (8 inch) flour tortillas

Servings: persons

1 tablespoon olive oil
1 3/4 cups chopped bell peppers (any color)
1/2 cup chopped red onion
1 (4 1/2 ounce) can chopped green chilies, drained
2 tablespoons chopped fresh cilantro (optional)
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 cups tomato juice (no-salt added)
2 (15 ounce) cans black beans, rinsed, drained
2 (15 ounce) cans white beans, rinsed, drained
4 ounces monterey jack cheese, shredded
4 ounces sharp cheddar cheese, shredded
8 (8 inch) flour tortillas

1
Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion, chiles, cilantro, oregano, chili powder & cumin. Saute 5 minutes or until tender. Add tomato juice and cook until thick, about 8 minutes.
2
Divide vegetable mixture in half, combining black beans with one half and white beans with the other half. Mix well and set both aside.
3
Mix cheeses together and set aside.
4
Preheat oven to 325u00b0F.
5
Line a 9-inch pie plate with foil, allowing 6 inches of foil to extend over opposite edges of the plate. Repeat with another sheet of foil, crossing over the plate opposite the first piece. Coat foil generously with cooking spray.
6
Place 1 tortilla in the bottom of baking dish.
7
Spread 1 cup white bean mixture over tortilla; sprinkle with 1/4 cup cheese. Top with tortilla, pressing gently.
8
Spread 1 cup black bean mixture over second tortilla; sprinkle with 1/4 cup cheese. Top with tortilla, pressing gently.
9
Repeat until all tortillas, filling and cheese is used up, ending with cheese.
10
Bring the edges of the foil up to center, folding to seal.
11
Bake for 40 minutes; let stand out of oven for 10 minutes before unwrapping. Remove foil packet from pan; unwrap. Cut into wedges and serve with sour cream.

1198

kcal

Calories

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 3/4 cups chopped bell peppers (any color), 1/2 cup chopped red onion, 1 (4 1/2 ounce) can chopped green chilies, drained, and more.

Yes, Eight Layer Tortilla Stack falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eight Layer Tortilla Stack

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions