Black Bean-and-Goat Cheese Tortilla Stacks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
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.
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