Spicy Mexican Tortilla Stacks Recipe

Name: Spicy Mexican Tortilla Stacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can pinto beans drained,; 1 can black beans drained; 1 can corn; 1 can green chili peppers; 1 large onions chopped; 1 large green bell peppers chopped; 5 each flour tortillas; 1 cup monterey jack cheese shredded; 1 cup cheddar cheese; 1 jar salsa

Servings: persons

1 can pinto beans drained,
1 can black beans drained
1 can corn
1 can green chili peppers
1 large onions chopped
1 large green bell peppers chopped
5 each flour tortillas
1 cup monterey jack cheese shredded
1 cup cheddar cheese
1 jar salsa

1
Preheat oven 425 degrees F.
2
Combine beans and corn in large bowl.
3
Stir in chilies, onion and green pepper.
4
Lay one tortilla at the bottom of a greased two-quart souffle or casserole dish.
5
Spoon a small amount of bean mixture over tortilla.
6
Top with equal amounts of Moterey Jack and cheddar cheese.
7
Continue alternating layers of tortilla, bean mixture and cheese mixture until you end with cheese layer.
8
Bake covered at 425 degrees F. for 10 minutes.
9
Serve with salsa.

1076

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 can pinto beans drained,, 1 can black beans drained, 1 can corn, 1 can green chili peppers, and more.

Yes, Spicy Mexican Tortilla Stacks 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.

Spicy Mexican Tortilla Stacks

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