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.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 2

Add the red onion and sauté for 3 minutes or until it softens.

Step 3

Stir in the garlic, red bell pepper, and zucchini, and cook for another 5 minutes.

Step 4

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.

Step 5

Preheat oven to 375°F (190°C) and prepare a baking sheet by lightly greasing it with olive oil.

Step 6

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.

Step 7

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.

Step 8

Bake the stack for 10-12 minutes, or until the cheese is melted and bubbly.

Step 9

Remove the stack from the oven and let it rest for 5 minutes. Garnish with chopped cilantro.

Step 10

Slice into quarters and serve with guacamole and sour cream on the side.

Nutrition Facts

Serving size	1681.2 grams (1681.2g)

Amount per serving	% Daily Value*
Calories	2699

Total Fat 146.80g	188%
Saturated Fat 55.60g	278%
Polyunsaturated Fat 2.70g
Cholesterol 179mg	60%
Sodium 4846mg	211%
Total Carbohydrate 278.90g	101%
Dietary Fiber 50.30g	180%
Total Sugars 42.00g
Protein 86.70g	173%

Vitamin D 0IU	0%
Calcium 1397mg	107%
Iron 17mg	95%
Potassium 3634mg	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.

Source of Calories

Fat: 47.5%

Protein: 12.5%

Carbs: 40.1%