When I was a little girl, my Mom would make a meal for us that she named the Chicken Stack Up. It pretty much consisted of cheese, chicken and tortillas….stack ‘em up and bake it. Well, I’m glad to say that we’ve all changed since then – I like a LOT more flavor and now my Mom is vegan! So here is a recipe that is just for her….except I just couldn’t resist and added some cheese and sour cream! :)
Black Bean Veggie Stack Ups
- 1 Pepper, diced
- 1 Onion, diced
- 1 Carrot, shaved (use a mandolin or vegetable peeler)
- 2 Cloves Garlic, minced
- 3/4 cup Corn Kernels (I used frozen corn)
- Whole Wheat Tortillas
- 1 can Re-fried Beans
- 1 can Black Beans, drained and rinsed
- 1 can Kidney Beans, drained and rinsed
- 1/2 cup Salsa
- 1/2 tsp Chili Powder
- 1/4 tsp Cumin
- Shredded Monterrey Jack and Cheddar Cheese (optional)
- Sour Cream (optional)
Preheat oven to 375 degrees. Saute the pepper, onion and carrot in a small drizzle of oil for about 8 – 10 minutes. Add the garlic and corn, cook for 2 more minutes and remove from heat. Meanwhile combine the chili powder and cumin with the salsa in a small bowl, set aside. Assemble the ingredients in a square 8×8 baking dish. Spray with a tiny bit of cooking spray. Layer a tortilla, then spread on 1/3 of the re-fried beans, 1/3 of the black beans and kidney beans, 1/3 of the sauteed veggies and 1/3 of the salsa. If using cheese and sour cream, add a little dollop of sour cream and a sprinkle of shredded cheese. Repeat this process two more times finishing with a tortilla on top. Cover and bake in the over for 30 minutes.
Saute the veggies.
Layer on the refried beans,
Add the black beans and kidney beans.