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Bean and Cheese Stack

Bean and Cheese Stack
  • Prep 20 min
  • Total 20 min
  • Servings 6
A hearty south-of-the border-inspired vegetarian dish made with tortillas, corn, black beans, kidney beans, cheddar cheese and more!
May 30, 2018


  • 1/2 package (8 count) Old El Paso Large Flour Tortillas (8-inch)
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped (1 cup)
  • 1 red pepper, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 cups frozen corn, thawed
  • 1 can (19 oz/540 mL) black beans, drained, rinsed
  • 1 can (19 oz/540 mL) red kidney beans, drained, rinsed
  • 1 cup Old El Paso™ taco sauce
  • Salt and pepper to taste
  • 2 cups shredded Cheddar cheese
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup thinly sliced green onions (4 medium)
  • Guacamole, if desired
  • Sour cream, if desired


  • 1
    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.
  • 2
    In 12-inch skillet, heat oil over medium heat. Cook onion, 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.
  • 3
    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.
  • 4
    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.

  • If you want to make this a non-vegetarian meal, add some cooked ground turkey, beef or chicken to the layers.
  • This is a great vehicle to sneak more vegetables into your children’s diet. Add grated zucchini, chopped tomatoes or any vegetables you have around. They’ll never know.

Nutrition Facts

Serving Size: 6 servings
Total Fat
Saturated Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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