We usually try and cook at least one, if not a couple of vegetarian meals a week. And with a recipe like this, I’d eat vegetarian every day of the week! Flavour. Explosion. This black bean tortilla stack has it all!
We are big fans of anything that resembles a burrito, taco, fajita, or nachos- all are fantastic. With green chilies, fire roasted tomatoes and chili powder this black bean tortilla stack has all of the best Mexican flavours. And cheese. Of course there is cheese. Everything is better with cheese.
Laura gets credit here for suggesting we use ricotta cheese, and it was such a good decision! It added a delightful creamy texture to the tortilla stack. I alternate between layers of ricotta and a mix of grated cheddar and Monterey jack cheeses. This gives us a tortilla stack packed full of cheese AND keeps things healthier by using the ricotta in place of extra cheddar.
I recommend toasting your tortillas before putting everything together and building your tortilla stacks. This keeps the tortillas nice and crispy when you add all the toppings, and you definitely want that satisfying crunch when you bite in!
This is a quick and easy recipe, perfect for the busy nights midweek. It’s also super easy to make substitutions with your favourite veggies and or even meat instead of (or in addition to) the black beans.
- 1 tbsp olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 1 red bell pepper diced
- 1 can (127ml/4.5oz) chopped green chilies
- 1 can (398ml/14oz) diced fire roasted tomatoes
- 1 tsp sea salt
- 1 tsp black pepper
- 2 tsp cumin
- 1 tbsp smoked paprika
- 1/2 tsp chili powder
- 1 can (540ml/19oz) black beans
- 1/2 can (341ml/12oz) corn
- 8 medium whole wheat flour tortillas (or 6 large tortillas)
- 3/4 cup ricotta cheese
- 3/4 cup cheddar cheese grated
- 3/4 cup Monterey jack cheese grated
- 2 tbsp green onion chopped
Preheat oven to 375°F.
Heat olive oil in a large frying pan over medium heat.
Add onions and cook for about 5 minutes until they start to soften. Add garlic and cook for an additional minute until fragrant.
Stir in red bell pepper, chopped chilies and diced tomatoes. Mix in spices, reduce heat and simmer for 15 minutes, stirring occasionally.
Toast the tortillas. You can either place them in the oven, or I used a toaster oven. You want them to be just slightly crispy, so they don't get soggy later when building the tortilla stack. It's okay if some air bubbles form in the tortillas, just softly push most of the air out after toasting.
While the tortillas are toasting, add the black beans and corn to the frying pan. Stir and cook for about 5 minutes until heated through. Remove from heat and set aside.
If using smaller tortillas, you can make two tortilla stacks with 4 tortillas each. Alternatively, with large tortillas, make one stack with all 6.
You can make them right on a baking sheet, in shallow baking dishes, or use a spring form pan which is what I did.
Build in the following order:
Tortilla, layer of ricotta cheese (about 3 tbsp), black bean filling.
Tortilla, grated cheddar and Monterey jack cheeses, black bean filling.
Repeat these layers until all tortillas are used up.
Top the final tortilla with grated cheddar and Monterey jack cheeses.
Place in the oven and bake for about 10 minutes, until cheese is melted and bubbling.
Top with chopped green onions and serve with sour cream, avocado or both!
If you try this recipe, please let me know! Leave a comment and share a picture using #thesliceabove on Instagram. I always love seeing what you cook!