Skip to Content

Bean and Cheese Stack

  • Save Recipe
  • Prep 20 min
  • Total 20 min
  • Servings 6
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
A hearty south-of-the border-inspired vegetarian dish made with tortillas, corn, black beans, kidney beans, cheddar cheese and more!
Created May 30, 2018
  • Save
  • Share
  • Keep Screen On


  • 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.

Expert Tips

  • Tip 1
    If you want to make this a non-vegetarian meal, add some cooked ground turkey, beef or chicken to the layers.
  • Tip 2
    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 Information

485.8 Calories, 20.6g Total Fat, 21.7g Protein, 55.1g Total Carbs, 7.9g Sugars

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.
© 2024 ®/TM General Mills All Rights Reserved