![]() Step 10: (above) Top the black bean filling with shredded cheese. Step 9: (above) Add a scoop of the black bean filling and spread into an even layer. Step 8: (above) Place a large tortilla in the bottom of the pan, and spread with a thin layer of salsa. Step 7: (above) Brush or spray a springform pan with oil, and place it on a cookie sheet to catch any drips. Step 6: Stir everything up, give it a taste, and adjust the seasonings if necessary. Step 5: (above) Add the black beans, cilantro, and spices. Step 4: (above) Add the frozen corn and diced tomatoes, and sauté until heated through. Step 3: (above) Add the diced zucchini and red pepper, and sauté until the vegetables begin to soften - about 5-8 minutes. Step 2: (above) Add the garlic and jalapeno to the onions, and sauté for a couple of minutes more. Add the oil, and sauté the onions until translucent. Step 1: (above) Heat a large heavy-bottomed frying pan over medium-high heat. You will find detailed instructions in the printable recipe card at the end of this post, but for now let's talk through it step by step! Just line a sheet-pan with parchment and build your tortilla stack freestyle right on there! ![]() If you don't have a springform pan there's no need to run out and buy one just for this recipe. I use a 9-Inch Springform Pan to build my tortilla stack in as it does a great job of keeping everything contained, and then you can simply release the sides and serve directly. Cilantro -> For that bright fresh taste.Spices -> We're going with cumin, smoked paprika, and chili powder.You can also make Instant Pot Black Beans. Black Beans -> Canned is totes fine, or learn How to Cook Black Beans from Scratch.This is a fairly standard black bean burrito filling (super similar to my favourite Freezer Burritos) so nothing really out of the ordinary here. Sprinkle a little cheese between the layers if you please (I definitely do), and then it all gets baked up. Instead of fiddling around with burrito rolling you simply spread the filling onto a tortilla, top with another tortilla, and repeat until you run out of filling. Of course you could make yourself a batch of One-Pan Vegetarian Burrito Bowlsif you're not in a rolling mood, or, you could get on board with the quick and easy Black Bean Tortilla Stack. From time to time, though, I just want to slap everything together and call it a day. Ok, I'll be honest burrito rolling is kinda one of my things, so I never let it intimidate me out of making a burrito recipe like these Black Bean and Quinoa Freezer Burritos or these Vegetarian Breakfast Burritos. As an Amazon associate, I earn from qualifying purchases.īut who feels like rolling burritos can be a complete pain in the B-U-T-T? We may receive a commission for purchases made through these links, which helps to keep this content free.Meet the Black Bean Burrito Bake - a quick and easy riff on black bean burritos, with no rolling required! This is a healthy vegetarian meal the whole family will love. This site may contain affiliate links to products. Bake on the center rack of the oven for 20 – 30 minutes until the cheese is melted.Pull up the foil sides to loosely cover the stack. Assemble the taco stack in the center of the foil.Tear off two 18-inch pieces of foil and lay one sheet over the other to form a large “+” sign in the bottom of an 8 x 8 or larger baking pan.Dinner is ready to eat when all of the cheese has melted. Loosely fold the foil inward to cover the taco stack and cover everything with the slow cooker’s lid.Sprinkle remaining cheese over the top tortilla. Repeat the steps until all of the tortillas are stacked with meat and cheese. Then lay another buttered tortilla over the cheese. Sprinkle 1/2 cup of the cheese over the meat. It doesn’t have to be perfect- you’ll just want to have enough meat to make six layers. Use a spoon to spread it out to the edges. Spread about 1/2 cup of the taco meat mixture over the tortilla.Lay one buttered tortilla, butter side up, in the slow cooker on top of the foil. Spread one side of six tortillas with a very thin layer of butter.Let it simmer until the mixture has thickened up. After browning the beef, add either 2 packets of store bought taco seasoning (for 2 pounds of beef), OR a couple of tablespoons of your own homemade seasoning. Spray the foil with non-stick spray or lightly grease it. Keep a few inches of overhang so you can just lift the taco stack out when it’s done. ![]() The hardest part might be getting the foil to lay flat in the slow cooker! This is one easy recipe to make, using only 6 common ingredients.
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