Hacienda Tortilla Stacks

with avocado, black beans, corn, and sour cream

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk

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A note about serious food allergies

Like a Mexican lasagna, these tasty stacks on stacks of tortillas are filled with crisp red bell pepper, black beans, and an enchilada sauce just caliente enough to tickle your taste buds. Finished with melty cheddar-jack cheese and fresh avocado, this is a meal that'll satisfy everyone at your hacienda.

In Your Box (serves 2)

  • 1 Red Bell Pepper
  • 3 oz. Grape Tomatoes
  • 2 Green Onions
  • 15½ oz. Can Black Beans (15 oz.)
  • 3 oz. Corn Kernels
  • 6 Corn Tortillas
  • 10 fl. oz. Red Enchilada Sauce
  • Info
    4 oz. Cheddar-Jack Cheese, Shredded
  • 1 Avocado
  • Info
    1 oz. Sour Cream Packet (1 oz.)
  • Nutrition (per serving)

  • Calories
    790
  • Carbohydrates
    80g
  • Fat
    41g
  • Protein
    33g
  • Sodium
    1531mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Wire-Mesh Strainer
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Stem, seed, and cut red bell pepper into ½" dice. Halve grape tomatoes. Trim and thinly slice green onions on an angle. Drain and rinse black beans in wire-mesh strainer. Avocado will be prepped in a later step to help preserve its vibrant color.

  • Step 2 - Cook the Peppers and Corn
    2

    Cook the Peppers and Corn

    Warm a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil, peppers, half the green onions (reserve remaining for garnish), corn, and ½ tsp. salt to hot pan and cook 4 minutes, or until peppers begin to soften. Transfer to a plate and set aside. Reserve pan (no need to wipe clean).

  • Step 3 - Make the Beans
    3

    Make the Beans

    Return pan from corn and peppers to medium heat and add black beans, ½ tsp. salt, half the grape tomatoes, and ⅓ the enchilada sauce to hot pan. Cook 4-5 minutes, or until beans are warmed through and sauce begins to thicken. Remove from heat and, using a potato masher or fork, coarsely mash beans until mixture forms a chunky paste. Some whole beans and chunks may remain.

  • Step 4 - Form the Tortilla Stacks
    4

    Form the Tortilla Stacks

    Place two tortillas on prepared baking sheet and top each with 1 Tbsp. enchilada sauce, ¼ the black bean mixture, ¼ the pepper-corn mixture, and lightly sprinkle with shredded cheese. Cover each stack with a second tortilla and repeat layers. Cover each stack with a third tortilla, 1 Tbsp. enchilada sauce, and remaining cheese.

  • Step 5 - Bake Stacks and Make Sauce
    5

    Bake Stacks and Make Sauce

    Bake tortilla stacks 14-18 minutes, or until cheese is browned. Meanwhile, wipe pan clean from making beans, return to medium heat, and combine remaining enchilada sauce and ¼ cup water. Cook 3-5 minutes, stirring occasionally, or until warmed through. Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into ¼" slices.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Drizzle remaining enchilada sauce on a plate. Use a spatula to carefully transfer hacienda stacks onto sauce. Top each stack with sliced avocado, sour cream, remaining tomatoes, and remaining green onions.