Mexican

Roasted four pepper and black bean tortilla stack is for Dinner.

Roasted four pepper and black bean tortilla stack takes 10 minutes to prepare.

Roasted four pepper and black bean tortilla stack takes 30 minutes to cook.

Roasted four pepper and black bean tortilla stack makes 8 servings.

The ingredients for Roasted four pepper and black bean tortilla stack are:

Flour Tortillas, 4 tortilla, medium (approx 6" dia) (remove)
Beans, black, 880 grams (remove)
*Pasilla Pepper, 2 serving (remove)
*Pepper - Anaheim Chile - 1 Pepper, 1 serving (remove)
Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips, 2 serving (remove)
Jalapeno Peppers, 1 pepper (remove)
*Onion - raw, .5 cup (remove)
*Garlic (fresh, raw, 1 clove), 1 serving (remove)
*Extra Virgin Olive Oil, 2 tbsp (remove)
Cheddar Cheese, 8 slice (1 oz) (remove)

Here is how you make Roasted four pepper and black bean tortilla stack:

Makes 8 pie wedgesRoast the peppers on the grill until their skins are dark and bubbly. Finely chopped onion and garlic, sautee over medium high heat in a pan. Drain both cans of black beans, rinse, and add to the pan. After peppers are cooled enough to touch, peep off the skins, cut open remove seeds and ribs, finely chopped and add to the skillet. After the beans and peppers have had time to marry their flavors turn off heat. In an 8" spring form pan, layer a tortilla, bean mixture, then two slices of cheese. Repeat until you are out of bean mixture. Put under broiler until cheese gets gooey and bubbly. Number of Servings: 8Recipe submitted by SparkPeople user AKCHRISSYMAE84.

The nutritional information for Roasted four pepper and black bean tortilla stack is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 358.2

• Total Fat: 14.9 g
• Cholesterol: 29.8 mg
• Sodium: 256.3 mg
• Total Carbs: 38.7 g
• Dietary Fiber: 11.0 g
• Protein: 18.8 g

Roasted four pepper and black bean tortilla stack is Mexican cuisine.