High-Protein Black Bean and Corn Tortilla Stack
Layers of corn tortillas filled with a hearty, spiced mixture of black beans, corn, onions, and bell peppers, baked until golden. Served with fresh salsa and cilantro for a vibrant, dairy-free vegetarian lunch.
Ingredients
- onion37.5 g
- bell pepper37.5 g
- bell pepper37.5 g
- olive oil5 ml
- salt0.5 g
- black pepper0.5 g
- corn tortillas100 g
- cooked black beans150 g
- corn (canned or frozen)100 g
- salsa25 g
- chili powder1 g
- cumin1 g
- fresh cilantro5 g
- lime0.5 g
Instructions
- 1Step 1
Preheat oven to 190°C (375°F). Finely chop the onion and bell pepper.
- 2Step 2
Heat olive oil in a skillet over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes.
- 3Step 3
Add the cooked black beans, corn, chili powder, cumin, salt, and black pepper to the skillet. Stir and cook for 3-5 minutes, until heated through.
- 4Step 4
Lightly grease a small oven-safe dish or pan. Place one corn tortilla in the bottom.
- 5Step 5
Spread a layer of the bean and corn mixture over the tortilla. Top with a little salsa.
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