Spicy Black Bean Tortilla Stacks
with Guacamole and Green-Onion Rice
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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 mL
Black Beans
113 g
Yellow Onion
3 unit
Garlic, cloves
1 unit
Jalapeño
6 unit
Flour Tortillas
(Contains Sulphites, Wheat)
½ cup
Tomato Salsa
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
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
Utensils
Cooking Steps
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!)
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.
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.
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!)
Fluff the rice with a fork. Season with salt and stir in 1 tsp lime zest (dbl for 4 ppl).
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.
