Black Bean-and-Goat Cheese Tortilla Stacks

Black Bean-and-Goat Cheese Tortilla Stacks
Black Bean-and-Goat Cheese Tortilla Stacks

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

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

Directions

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

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