Santa Fe Tortilla Stack Black Beans, Corn & Caramelized onion

The “stack” was a forever popular dish that i created for my kids..  It’s kind of like a quesadilla,  except a lot less work and far less fat since it’s baked, not fried..  We have made so many versions of this, a pulled pork & cheddar cheese stack with caramelized onion and bbq sauce, a mushroom & goat cheese stack with roasted veggies and sundried tomato, a philly cheesesteak stack and of course this one, the Santa Fe Tortilla Stack.. A hearty & flavorful vegetarian main dish with Black Beans, roasted garlic, caramelized onion & Sweet Corn layered between flour tortillas & cheddar cheese stacked and topped with a lime sour cream, avocado, tomato, scallions and cilantro (or parsley if you’re a hater).   FYI: Kids absolutely love the stack..

I usually have 2 or 3 tortillas leftover that won’t fit into the stack.  Instead of throwing them back into the fridge I stack them, cut them in half, in half again, place on a baking sheet, drizzle with olive oil and sprinkle with sea salt.  Bake at 350 for 5-7 min or until brown.  You can also use a cinnamon sugar mixture for a sweet treat to go along with the meal.

Santa Fe Tortilla Stack with Black Beans, Corn & Caramelized Onions

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Ingredients

  

• 2 large onions chopped
• 1 head garlic
• Mexican seasoning of choice such as smoked paprika, cumin & chili powder
• 2 15 oz cans black beans rinsed & drained
• 1 10 oz package frozen corn
• 1 package cheddar cheese shredded
• 2 tbsp chopped cilantro or parsley
• 1 package flour tortillas
• 1/2 container sour cream
• 2 limes
• Sea salt
• Olive oil

Instructions

 

• Caramelized onions: Place chopped onions on a baking sheet, drizzle with olive oil and sprinkle with sea salt. Roast at 425°F for 20-30 minutes, stirring occasionally until browned and caramelized.
• Roasted garlic: Cut the top off the head of garlic, drizzle with olive oil and sea salt, wrap in foil and cook alongside the onions for 15-20 minutes until soft.
• Lime Sour Cream: In a bowl, mix together 1/2 container of sour cream, zest and juice of 2 limes, and a pinch of sea salt. Set aside.
• Squeeze the roasted garlic onto a cutting board and smash into a paste. In a large skillet over medium-high heat, add 1 tbsp of olive oil and dry spices. Stir for 30 seconds. Add the smashed garlic, caramelized onion, black beans, and corn. Cook for 2 minutes, stirring occasionally. Remove from heat and stir in cilantro or parsley.
• In a springform pan, layer flour tortillas with the black bean and corn mixture, cheddar cheese, and repeat until you reach the top of the pan. The final layer should be a tortilla topped with cheese.
• Bake at 350°F for 20 minutes or until heated through and browned on top. Let cool for 10 minutes before removing from the springform pan. Cut into wedges and drizzle with lime sour cream. Add optional toppings like avocado, tomato, scallions, and more lime sour cream, cilantro or parsley.

This is a vegetarian version, but feel free to TaylorMake your own stack.   For the meat lovers out there, This would be great with lean ground beef or ground turkey/chicken.  Be creative with your flavors and let me know your favorite stack recipe.