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Spicy Mexican Tortilla Stacks

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Submitted by Bloomlika

YIELD

4 servings

PREP

15 min

COOK

10 min

READY

25 min

Ingredients

1 1
CAN CAN PINTO BEANS
drained, *
1 1
CAN CAN BLACK BEANS
drained *
1 1
CAN CAN CORN *
1 1
1 1
LARGE LARGE ONIONS
chopped
1 1
LARGE LARGE GREEN BELL PEPPERS
chopped
5 5
EACH EACH FLOUR TORTILLAS *
1 237
CUP ML MONTEREY JACK CHEESE
shredded
1 237
CUP ML CHEDDAR CHEESE *
1 1
JAR JAR SALSA *

Directions

Preheat oven 425 degrees F.

Combine beans and corn in large bowl. Stir in chilies, onion and green pepper.

Lay one tortilla at the bottom of a greased two-quart souffle or casserole dish.

Spoon a small amount of bean mixture over tortilla.

Top with equal amounts of Moterey Jack and cheddar cheese.

Continue alternating layers of tortilla, bean mixture and cheese mixture until you end with cheese layer.

Bake covered at 425 degrees F. for 10 minutes.

Serve with salsa.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 107g (3.8 oz)
Amount per Serving
Calories 243 35% from fat
 % Daily Value *
Total Fat 9g 15%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 469mg 20%
Total Carbohydrate 9g 9%
Dietary Fiber 8g 34%
Sugars g
Protein 29g
Vitamin A 8% Vitamin C 80%
Calcium 27% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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