Black Bean-and-Goat Cheese Tortilla Stacks

By Lv2Cook

Ingredients

• 1 teaspoon extra-virgin olive oil
• 4 garlic cloves minced
• 2 (15-ounce) cans black beans rinsed and drained
• 1/4 cup water
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon sun-dried tomato paste
• 1/4 teaspoon salt divided
• 1/4 teaspoon coarsely ground pepper divided
• 1 (14 1/2-ounce) can plum tomatoes undrained
• 1/4 cup dry red wine
• 12 (6-inch) corn tortillas
• 3/4 cup (3-ounces) crumbled goat cheese
• Fresh Tomato-and-Corn Salsa

Details

Servings 1

Preparation

Step 1

Heat oil in a large nonstick skillet over medium-high heat. Add garlic and black beans, and sauté 2 minutes. Remove from heat; stir in water, cilantro, tomato paste, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Reserve 1 cup bean mixture; set remaining bean mixture aside.

Place the tomatoes, wine, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a blender, and process until smooth. Reserve 1 cup tomato mixture. Pour remaining tomato mixture into a bowl; set aside.

Place the reserved 1 cup bean mixture and reserved 1 cup tomato mixture in blender, and process until smooth. Set tomato-bean mixture aside.

Preheat oven to 350º.

Place 2 tortillas, side by side, on a foil-lined baking sheet. Spoon 3 tablespoons tomato-bean mixture over each tortilla; top each with 2 tablespoons remaining bean mixture, 1 tablespoon goat cheese, and 1 tortilla. Repeat procedure 4 times ending with tortillas. Gently press top of each tortilla stack.

Bake at 350º for 15 minutes or until thoroughly heated. Cut each stack into 4 wedges. Spoon the remaining tomato mixture over wedges, and top with Fresh Tomato-and-Corn Salsa.

Serving Size: 1 wedge, 21/2 tablespoons sauce, and 1/4 cup salsa