All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
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.
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).
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.
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.
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.
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.
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