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High-Protein Black Bean and Corn Tortilla Stack

High-Protein Black Bean and Corn Tortilla Stack

Ingredients (Serves 2)

corn tortillas100 g
cooked black beans150 g
corn (canned or frozen)100 g
onion37.5 g
bell pepper37.5 g
salsa25 g
olive oil5 ml
chili powder1 g
cumin1 g
salt0.5 g
black pepper0.5 g
fresh cilantro5 g
lime0.5 g

Instructions

1
Preheat oven to 190°C (375°F). Finely chop the onion and bell pepper.
2
Heat olive oil in a skillet over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes.
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.
4
Lightly grease a small oven-safe dish or pan. Place one corn tortilla in the bottom.
5
Spread a layer of the bean and corn mixture over the tortilla. Top with a little salsa.
6
Repeat layers with remaining tortillas and filling, ending with a tortilla on top.
7
Bake in the preheated oven for 12-15 minutes, or until the stack is heated through and tortillas are slightly crisped.
8
Let stand for a few minutes before slicing. Serve topped with extra salsa, fresh cilantro, and a squeeze of lime juice.
High-Protein Black Bean and Corn Tortilla Stack
Featured Recipe
Lunch
35 min
Medium
High Protein
High Protein

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.

35 min
2 servings
MEDIUM
Lunch
35 min
Medium
High Protein
Nutrition Facts
525
Calories
53g
Protein
40g
Carbs
18g
Fat
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Ingredients

Servings:
2
Vegetables & Herbs2
  • onion37.5 g
  • bell pepper37.5 g
Pantry Staples4
  • bell pepper37.5 g
  • olive oil5 ml
  • salt0.5 g
  • black pepper0.5 g
Additional Items8
  • 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

  1. 1
    Step 1

    Preheat oven to 190°C (375°F). Finely chop the onion and bell pepper.

  2. 2
    Step 2

    Heat olive oil in a skillet over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes.

  3. 3
    Step 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.

  4. 4
    Step 4

    Lightly grease a small oven-safe dish or pan. Place one corn tortilla in the bottom.

  5. 5
    Step 5

    Spread a layer of the bean and corn mixture over the tortilla. Top with a little salsa.

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