Spicy Mexican Tortilla Stacks
Submitted by Bloomlika
Layered Mexican tortilla stacks with pinto beans, black beans, corn, green chiles, and melted cheddar and Monterey Jack. A 25-minute vegetarian casserole the whole family will love.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
25 minCall it a Mexican lasagna, call it a tortilla pie, call it whatever you want. Just call the family to the table because this one goes fast.
Flour tortillas get layered in a casserole dish with a hearty mix of pinto beans, black beans, corn, green chiles, onion, and bell pepper. Each layer gets blanketed with shredded cheddar and Monterey Jack before the whole thing goes into a hot oven until the cheese is bubbly and golden.
Twenty-five minutes from fridge to table. Top it with your favorite salsa and dig in.
Kitchen Tips
- Drain your canned beans and corn well. Excess liquid makes the tortillas soggy instead of holding their structure.
- End with cheese on top so it browns and gets those irresistible crispy edges.
- Cover the dish while baking to trap steam and melt the cheese evenly without drying out the tortillas.
- This is a great make-ahead meal. Assemble the stacks, cover, refrigerate, and bake when you’re ready. Add a few extra minutes to the cook time if going straight from the fridge.
Ingredients
Directions
Preheat oven 425 degrees F.
Combine beans and corn in large bowl. Stir in chilies, onion and green pepper.
Lay one tortilla at the bottom of a greased two-quart souffle or casserole dish.
Spoon a small amount of bean mixture over tortilla.
Top with equal amounts of Moterey Jack and cheddar cheese.
Continue alternating layers of tortilla, bean mixture and cheese mixture until you end with cheese layer.
Bake covered at 425 degrees F. for 10 minutes.
Serve with salsa.
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