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Bean and Cheese Stack
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Prep Time:
20 minutes
Total Time:
50 minutes
Savory Mexican tortilla casserole loaded with corn, black beans, kidney beans, and gooey cheddar cheese.
Ingredients:
  • 4 flour tortillas (10 inch)
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped (1 cup)
  • 1 red bell pepper, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 cups frozen corn (from 12-oz bag), thawed
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 can (15 oz) Progresso™ red kidney beans, drained, rinsed
  • 1 cup from 1 bottle (9 oz) Old El Paso™ Mild Taco Sauce
  • Salt and pepper to taste
  • 2 cups shredded Cheddar cheese (8 oz)
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup thinly sliced green onions (4 medium)
  • Guacamole, if desired
  • Sour cream, if desired
Instructions:
  • Preheat the oven to 400°F. Grease a 9-inch springform pan with cooking spray. Cut tortillas to fit inside the pan using the bottom of the pan as a template.
  • - Heat oil in a 12-inch skillet over medium heat. Sauté onion, bell pepper, and garlic for 5 to 7 minutes, stirring occasionally, until tender. - Add corn, black beans, and kidney beans. Cook for an additional 2 minutes. - Mix in taco sauce until all vegetables are coated. Season with salt and pepper. - Remove skillet from heat.
  • Start by laying 1 tortilla at the base of the springform pan, then generously sprinkle 1/4 cup of cheese on top. Next, layer one-third of the bean mixture and sprinkle with another 1/4 cup of cheese. Repeat these delicious layers twice more. Finish off by adding the fourth tortilla at the top and sprinkling the remaining 1/2 cup of cheese over it. Enjoy your masterpiece in the making!
  • Bake for 20-25 minutes or until hot and cheese is melted. Allow to rest for 5 minutes. Garnish with cilantro and green onions. Remove pan sides, cut into wedges, and serve with guacamole and sour cream.

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