Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Black Bean and Vegetable Stack Recipe
    Lost? Site Map

    Black Bean and Vegetable Stack

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    BamaBelle30's Note:

    Easy meatless meal! Dinner Doctor cookbook

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees F.
    2. 2
      Place beans, tomatoes and the corn, salsa, bell pepper, garlic, and cumin in a saucepan. Stir and bring to a boil over medium-high heat, then reduce the heat to medium-low and let simmer, uncovered, until thickened, 4 to 5 minutes.
    3. 3
      Spoon a third of the bean mixture over the bottom of a 13x9 inch baking dish. Top it with 5 of the tortillas, overlapping them as needed. Scatter 1 cup of the cheese over the tortillas. Spoon half of the remaining bean mixture over the cheese and top it with the remaining tortilaas. Spoon the remaining bean mixture over the tortillas, spreading it out to completely cover them. Cover the baking dish with foil.
    4. 4
      Bake for 15 minutes, then remove from oven and uncover. Sprinkle remaining 1 cup cheese on top and return to oven. Bake until the cheese melts, 7 to 8 minutes. Let the casserole rest 1o minutes before slicing and serving.

    Browse Our Top Black Beans Recipes

    Ratings & Reviews:

    • on September 16, 2013

      55

      Good, simple meatless meal. I changed a few things- used whole wheat tortillas, making three layers instead of two, added 1/2 c more salsa to make up for this. Also added some diced, precooked carrots, 1 tsp chili powder and 1/4 tsp onion powder. I also smashed some of the beans and only put cheese on the top- it seems like you can never taste the cheese in the middle, anyways, and just adds extra fat you don't need. Will make again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Black Bean and Vegetable Stack

    Serving Size: 1 (363 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 368.8
     
    Calories from Fat 46
    12%
    Total Fat 5.1 g
    7%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 729.8 mg
    30%
    Total Carbohydrate 68.0 g
    22%
    Dietary Fiber 13.5 g
    54%
    Sugars 5.1 g
    20%
    Protein 16.1 g
    32%

    Ideas from Food.com

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes