Tex Mex Chicken and Black Bean Tortilla Stacks

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Tex Mex Chicken and Black Bean Tortilla Stacks
  • Prep Time: 15
  • Total Time: 40
  • Servings: 4
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About this Recipe

Stack up your tortilla with some awesome tex-mex ingredients that will surely elevate the dish's flavour profile.

Ingredients

REFRIED BLACK BEANS:
1 tbsp (15 mL) Olive oil
2 Cloves garlic, minced
.5 Onion, finely chopped
1 (127 mL) Can chopped green chilies
1 (19 oz/540 mL) Can black beans, rinsed and drained
1 tsp (5 mL) Ground cumin
1 tsp (5 mL) Lime juice
Dash of hot sauce
Salt and pepper
.33 cup (80 mL) Chicken broth or water
TORTILLA STACKS:
4 Dempster’s® Soft Corn Tortillas
1 tbsp (15 mL) Vegetable oil
.5 Onion, diced
1 (454 g) Package Maple Leaf® Prime® Naturally Extra Lean Ground Chicken
1 (35 g) Package taco seasoning
1 (14 oz/398 mL) Can tomato sauce
Salt and pepper
1 cup (250 mL) Grated Tex Mex cheese
3 cups (750 mL) Shredded lettuce
1 Tomato, diced
.5 Red pepper, diced
1 Jalapeno pepper, sliced
4 tbsp (60 mL) Sour cream
Cilantro

Directions

REFRIED BLACK BEANS:
HEAT oil in a small pot over medium high heat. Add garlic and onions and sauté for 2 3 minutes or until tender and fragrant. Stir in green chilies and black beans. Season with cumin, lime juice, hot sauce, salt and pepper. Stir in chicken broth or water and bring to a simmer. Using a potato masher, mash the mixture until fairly smooth. Remove from heat and set aside.

TORTILLA STACKS:
PREHEAT oven to 375°F (190°C). Place tortillas on two baking sheets and bake in preheated oven for 10 15 minutes or until crisp. Set aside.

HEAT oil in a large skillet over medium high heat. Add chicken and cook, breaking up with a wooden spoon for 10 12 minutes or until evenly browned. Add onions and cook for another 3 4 minutes. Stir in taco seasoning. Cook for 1 2 minutes. Add tomato sauce and simmer 3 4 minutes. Season to taste with salt and pepper. Remove from heat.

ASSEMBLE tortilla stacks by placing baked tortillas on a baking tray; divide the refried black beans between the tortillas and spread in an even layer. Top each with one quarter of the chicken mixture, followed by one quarter of the cheese. Place in preheated oven for 8 10 minutes or until bubbly and hot. Remove from the oven and transfer each to a serving plate. Garnish with shredded lettuce, diced tomato, peppers, jalapenos and a dollop of sour cream and a sprinkle of cilantro if desired.

Notes

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