Mexican Tortilla Stack-Ups

By cserumga

- from Favorite Brand Name Mexican cookbook

- makes 2 servings

Ingredients

• 1 - 1 Tbsp vegetable oil
• 1/2 - 1/2 cup chopped onion
• 1 - 1 can (15 ounce) black beans, drained and rinsed
• 1 - 1 can (14.5 ounces) Mexican-style diced tomatoes, undrained
• 2 - 2 cup frozen corn
• 1 - 1 envelope (1.25 ounce) taco seasoning mix
• 6 - 6 corn tortillas (6-inch)
• 2 - 2 cups shredded Cheddar cheese with taco seasonings
• 1 - 1 cup water
• - sour cream and sliced black olives (optional)

Preparation

Step 1

Preheat oven to 350F. Spray 13x9-inch baking dish with nonstick cooking spray.

Heat oil in large skillet over medium-high until hot. Add onion; cook and stir 3 minutes or until tender. Add beans, tomatoes with juice, corn and taco seasoning mix. Bring to a boil over high heat. Reduce heat to low and simmer 5 minutes.

Place 2 tortillas side by side in prepared dish. Top each tortilla with about 1/2 cup bean mixture. Sprinkle evenly with 1/3 of cheese. Repeat layers twice, creating 2 tortilla stacks each 3 tortillas high.

Pour water along sides of tortillas.

Cover tightly with foil and bake 30 to 35 minutes or until heated through. Cut into wedges to serve. Serve with sour cream and black olives, if desired.