Eight Layer Tortilla Stack

Submitted by flower7

"This is one of my all-time favorite meals. It is originally from Cooking Light magazine. It has been requested many times in my family for special occasions. Yum yum yum!"

 

• Ready In: 1hr 50mins
• Ingredients: 14
• Serves: 8

ingredients

• 1 tablespoon olive oil
• 1 3⁄4 cups chopped bell peppers (any color)
• 1⁄2 cup chopped red onion
• 1 (4 1/2 ounce) can chopped green chilies, drained
• 2 tablespoons chopped fresh cilantro (optional)
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1⁄2 teaspoon ground cumin
• 2 cups tomato juice (no-salt added)
• 2 (15 ounce) cans black beans, rinsed, drained
• 2 (15 ounce) cans white beans, rinsed, drained
• 4 ounces monterey jack cheese, shredded
• 4 ounces sharp cheddar cheese, shredded
• 8 (8 inch) flour tortillas

directions

1. Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion, chiles, cilantro, oregano, chili powder & cumin. Saute 5 minutes or until tender. Add tomato juice and cook until thick, about 8 minutes.
2. Divide vegetable mixture in half, combining black beans with one half and white beans with the other half. Mix well and set both aside.
3. Mix cheeses together and set aside.
4. Preheat oven to 325°F.
5. Line a 9-inch pie plate with foil, allowing 6 inches of foil to extend over opposite edges of the plate. Repeat with another sheet of foil, crossing over the plate opposite the first piece. Coat foil generously with cooking spray.
6. Place 1 tortilla in the bottom of baking dish.
7. Spread 1 cup white bean mixture over tortilla; sprinkle with 1/4 cup cheese. Top with tortilla, pressing gently.
8. Spread 1 cup black bean mixture over second tortilla; sprinkle with 1/4 cup cheese. Top with tortilla, pressing gently.
9. Repeat until all tortillas, filling and cheese is used up, ending with cheese.
10. Bring the edges of the foil up to center, folding to seal.
11. Bake for 40 minutes; let stand out of oven for 10 minutes before unwrapping. Remove foil packet from pan; unwrap. Cut into wedges and serve with sour cream.

Reviews

[StacyMD187373]

I enjoyed this meal quite a bit. I did make a half recipe and it makes a ton. Ended up with leftovers for days. I will say it was best fresh as the leftovers got a little soggy. But it was a great meatless meal. Made for Zaar Chef Alphabet Soup.

 

[MamaJ]

This was a hit with my entire family, especially my DH. I made this using whole wheat tortillas and V8 juice rather than tomato juice. Next time I make this I will add a little garlic and salt and pepper. I think this would also be delicious with a layer or two of meat or chicken. Thanks for posting flower!

 

[LonghornMama]

Delicious and healthy, too! I halved the recipe, using multi grain wraps instead of tortillas, 2% Mexican blend cheese, and a little less tomato sauce instead of tomato juice just cause it's what I had on hand. Wonderfully simple meatless meal that even my husband enjoyed. Thanks for sharing the recipe!

 

[Roxygirl in Colorado]

I read about this recipe in the "Recommended Bean Forum" and thought this sounded great. I loved the idea of the two separate bean layers. The white beans are softer and creamier and the black beans have a bite to them. I was pleasantly surprised how well the layers held together. I was in a hurry and misread about covering the pan but the texture was great anyway, but it's true after 5 tortillas my stack was going to tip over, so I did the other 3 in another pan. Now I see why you're supposed to cover with foil! Next time I will know better but my stack was impressive even with the 5 layers. My kids liked this, too, and this is a GREAT way to include beans in your diet. This is an attractive dish! I served with Recipe #195852 and it went great together. Thanks Flower, for posting your family recipe. Roxgirl

 

[chef_linny]

My family loved this recipe!! It is easy to make, and tastes great. I added ground beef to it since hubby thinks he's been cheated if there is no meat, but it was great. Thanks flower7