Tortilla Stacks

Tortilla Stacks

After an evening of trick-or-treating, Tortilla Stacks are a hearty snack to refuel you and your gremlins. I made this Mexican-inspired appetizer/entree/side dish a couple nights ago as go-to item to have on hand for My Oldest. She is famished when she gets home after field hockey, and she loves Mexican food. Her favorite is bean and cheese burritos so this is my take on them for her.

I saw a similar recipe in my Everyday Food: Great Food Fast cookbook and have been meaning to make it for some time. This recipe can be changed to different vegetables (like diced peppers) or spiced up with Tabasco or chipolte powder if you like hot foods.

My Oldest immediately ate half of the Tortilla Stack and reported that, "It tastes just like a bean and cheese burrito. It's really good." My Middle One promptly stated, "You smell like beans." I'll take that as she isn't going to be requesting this dish any time soon.

Tortilla Stacks would make a unique appetizer if cut in thin wedges. It could be a side dish with grilled chicken, steak or fish. Or serve it as a vegetarian entree with a salad.

Tortilla Stacks

Makes 2 stacks

olive oil
1 cup onion, diced
2 (15-ounce) cans black beans, drained and rinsed
2/3 cup chunky salsa
2 cups corn
2 - 2 1/2 cups cheddar cheese, shredded
6 flour tortillas, 6-inch
tomatoes, chopped
sour cream
cilantro

Preheat oven to 400 degrees.

Heat a large saute pan to medium high and coat bottom with olive oil. Add onions and saute for 5 - 6 minutes. Add black beans, salsa, and corn. Stir to combine.

Spray an 8-inch cake pan with cooking spray. Place 1 tortilla in the bottom of the pan. Top with some of the bean mixture and a handful of the cheese. Continue with two more layers of tortillas, beans, and cheese ending with a layer of cheese. Set aside. Make a second stack in another 8-inch cake pan. Each stack should have 3 layers.

Bake for about 10 - 15 minutes or until the cheese is melted and begins to brown. Let cool for about 5 minutes before slicing into wedges. Top with chopped tomatoes, sour cream, and cilantro.