Black Bean-and-Goat Cheese Tortilla Stacks

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8 servings (serving size: 1 wedge, 2 1/2 tablespoons sauce, and 1/4 cup salsa)


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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


Heat oil in a large nonstick skillet over medium-high heat. Add garlic and black beans, and saute 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 350°.

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 350° 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.

Created date

October 2003

Nutritional Information

Calories 253
Caloriesfromfat 19 %
Fat 5.4 g
Satfat 2.1 g
Monofat 1.8 g
Polyfat 1 g
Protein 10.9 g
Carbohydrate 43.7 g
Fiber 6.4 g
Cholesterol 9 mg
Iron 3 mg
Sodium 595 mg
Calcium 178 mg