Best Bean And Cheese Stack Recipes

Bean and Cheese Stack image

Provided by By Bree Hester

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 15

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 Old El Paso™ 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

Steps:

Heat oven to 400°F. Spray 9-inch springform pan with cooking spray. Using bottom of pan as a guide, trim tortillas to fit inside pan.
In 12-inch skillet, heat oil over medium heat. Cook onion, bell pepper and garlic in oil 5 to 7 minutes, stirring occasionally, until tender. Stir in corn, black beans and kidney beans. Cook 2 minutes longer. Add taco sauce; stir until vegetables are coated. Season with salt and pepper. Remove from heat.
Place 1 tortilla in bottom of springform pan; sprinkle with 1/4 cup of the cheese. Top with one-third of the bean mixture; sprinkle with another 1/4 cup cheese. Repeat layers twice. Top with fourth tortilla and remaining 1/2 cup cheese.
Bake 20 to 25 minutes or until thoroughly heated and cheese is melted. Let stand 5 minutes. Sprinkle with cilantro and green onions. Carefully remove side of pan. Cut stack into wedges. Serve with guacamole and sour cream.

Nutrition Facts : ServingSize 1 Serving

Bean and Cheese Stack image

Provided by @MakeItYours

Number Of Ingredients 15

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 Green Giant™ Steamers™ Niblets® 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 Old El Paso® 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

Steps:

Heat oven to 400°F. Spray 9-inch springform pan with cooking spray. Using bottom of pan as a guide, trim tortillas to fit inside pan.
In 12-inch skillet, heat oil over medium heat. Cook onion, bell pepper and garlic in oil 5 to 7 minutes, stirring occasionally, until tender. Stir in corn, black beans and kidney beans. Cook 2 minutes longer. Add taco sauce; stir until vegetables are coated. Season with salt and pepper. Remove from heat.
Place 1 tortilla in bottom of springform pan; sprinkle with 1/4 cup of the cheese. Top with one-third of the bean mixture; sprinkle with another 1/4 cup cheese. Repeat layers twice. Top with fourth tortilla and remaining 1/2 cup cheese.
Bake 20 to 25 minutes or until thoroughly heated and cheese is melted. Let stand 5 minutes. Sprinkle with cilantro and green onions. Carefully remove side of pan. Cut stack into wedges. Serve with guacamole and sour cream.