Spicy Mexican Tortilla Stacks

Spicy Mexican Tortilla Stacks

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  • 15 oz
    pinto beans, drained and rinsed
  • 15 oz
    black beans, rinsed and drained
  • 16 oz
  • 4 oz
    green chiles, chopped
  • 1
    onion, chopped
  • 1
    green pepper, large and chopped
  • 5
    tortillas, flour
  • 1 c
    monterey jack cheese, shredded
  • 1 c
    cheddar cheese, shredded
  • 1 large
    jar of salsa

How to Make Spicy Mexican Tortilla Stacks


  1. Preheat oven 425. Combine beans and corn in large bowl. Stir in chiles, onion and green pepper.
  2. Lay one tortilla at the bottom of a greased two-quart souffle or casserole dish.
  3. Spoon a small amount of bean mixture over tortilla. Top with equal amounts of monterey jack and cheddar cheese.
  4. Continue alternating layers of tortilla, bean mixture and cheese mixture until you end with cheese layer.
  5. Bake covered at 425 for 10 minutes. Serve with salsa.

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