Garden Vegetable & Black Bean Tortilla Stack Recipe

Name: Garden Vegetable & Black Bean Tortilla Stack
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 2 cloves Garlic, Minced; 1/2 Medium Red Onion, Diced; 1/2 Bell Pepper, Diced; 1 Medium Zucchini, Diced; 1 Medium Tomato, Diced; 2 teaspoons Chili Powder; 1 teaspoon Ground Cumin; 1/4 teaspoons Red Pepper Flakes (more If You Like It Spicy); 1/2 cups Corn Kernels; 1 can (19 Oz. Size) Black Beans, Drained And Rinsed; 1 bottle (370 ML Size) Taco Sauce; 1/4 teaspoons Salt To Taste; Pepper To Taste; 4 (10-12 Inch Size) Flour Tortillas; 2 cups Mozzarella Or Monterey Jack Cheese, Shredded; Oregano Leaves (for Garnish)

Servings: persons

1 Tablespoon Olive Oil
2 cloves Garlic, Minced
1/2 Medium Red Onion, Diced
1/2 Bell Pepper, Diced
1 Medium Zucchini, Diced
1 Medium Tomato, Diced
2 teaspoons Chili Powder
1 teaspoon Ground Cumin
1/4 teaspoons Red Pepper Flakes (more If You Like It Spicy)
1/2 cups Corn Kernels
1 can (19 Oz. Size) Black Beans, Drained And Rinsed
1 bottle (370 ML Size) Taco Sauce
1/4 teaspoons Salt To Taste
Pepper To Taste
4 (10-12 Inch Size) Flour Tortillas
2 cups Mozzarella Or Monterey Jack Cheese, Shredded
Oregano Leaves (for Garnish)

1
Preheat oven to 425 degrees F.
2
In a large frying pan, heat olive oil over medium heat.
3
Add the garlic, onion, bell pepper and zucchini, and cook until onion is translucent, 3-4 minutes.
4
Stir in the tomato, chili powder, cumin and red pepper flakes, cooking for another 3-4 minutes until tomato is soft and cooked through.
5
Stir in the corn, black beans, taco sauce, and salt and pepper, taste and decide if you want additional seasoning.
6
On a parchment-lined rimmed cookie sheet, assemble the tortilla stack as follows: tortilla, then half of the black bean mixture, tortilla, half of the cheese, then repeat.
7
Bake for 10-12 minutes, until cheese is melted and slightly golden.
8
Scatter fresh oregano over top, and serve immediately.

735

kcal

Calories

Fat

112

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 17 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 2 cloves Garlic, Minced, 1/2 Medium Red Onion, Diced, 1/2 Bell Pepper, Diced, and more.

Yes, Garden Vegetable & Black Bean 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!

Garden Vegetable & Black Bean Tortilla Stack

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions