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Black Bean-and-Goat Cheese Tortilla Stacks

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

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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

  4. Preheat oven to 350°.

  5. 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.

  6. 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.