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Spicy Black Bean Tortilla Stacks

Spicy Black Bean Tortilla Stacks

with Guacamole and Green-Onion Rice

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What's better than a quesadilla? A stack of quesadillas sliced into beany wedges of deliciousness! We snuck some extra heat into the Mexican-style spiced rice for a quick kick of flavour!

Tags:VeggieSpicy
Allergens:Sulphites/SulfiteWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

370 mL

Black Beans

113 g

Yellow Onion

3 unit

Garlic, cloves

1 unit

Jalapeño

6 unit

Flour Tortillas

(ContainsSulphites/Sulfite, Wheat/Blé)

½ cup

Tomato Salsa

1 tbsp

Enchilada Spice Blend

(ContainsSulphites/Sulfite)

¾ cup

Jasmine Rice

6 tbsp

Guacamole

1 unit

Lime

2 unit

Green Onion

2 tbsp

Tomato Sauce Base

160 g

Sweet Bell Pepper

Not included in your delivery

1.5 tbsp

Oil*

0.31 tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1010 kcal
Fat38 g
Saturated Fat7 g
Carbohydrate147 g
Sugar14 g
Dietary Fiber20 g
Protein22 g
Cholesterol0 mg
Sodium1850 mg
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Zester
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Potato Masher
Baking Sheet
Parchment Paper
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Thinly slice green onions. Drain, then rinse beans. Core, then cut pepper into 1/4-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges. Peel, then cut onion into 1/4-inch pieces. Peel, then mince or grate garlic. Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)

2

Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then half the jalapeños, half the green onions and rice. Cook, stirring often, until toasted, 2-3 min. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

3

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then beans, peppers, garlic, onions, and remaining jalapeños. Cook, stirring occasionally, until veggies are tender, 4-5 min.**Add tomato sauce base, 1/2 cup water (dbl for 4 ppl), lime juice and Enchilada Spice Blend. Cook, stirring often, until combined, 2-3 min. Season with salt and pepper. Using a potato masher, roughly mash until bean mixture thickens slightly, 1-2 min.

4

Arrange 2 tortillas (4 tortillas for 4 ppl) on a parchment-lined baking sheet. Top each tortilla with 3/4 cup bean mixture, then spread into an even layer. Top with another tortilla, then another3/4 cup bean mixture , spreading into an even layer. Close each stack with a tortilla. Bake in the middle of the oven until tortillas are heated through, 8-10 min. (TIP: This recipe is dairy-free but feel free to top with shredded cheese if desired!)

5

Fluff the rice with a fork. Season with salt and stir in 1 tsp lime zest (dbl for 4 ppl).

6

Cut tortilla stacks into quarters. Divide rice and tortilla stacks between plate. Dollop salsa and guacamole over tortilla stacks. Sprinkle with remaining green onions. Squeeze lime wedge over top, if desired.