I adore this stack of crunchy tortillas filled with roasted vegetables, sweetcorn and delicious black beans. This is a super quick dinner to make too so a perfect mid week meal.
Ingredients (makes 2-4)
4 corn tortillas
2 cartons or tin of black beans
1 carton or tins of kidney beans
2 small tins of sweetcorn
1 red pepper
1 yellow pepper
1 carton or tin chopped tomatoes
1 chilli pepper
1/2 cup grated cheese
1. Pre heat oven to 180o and place foil over baking tray.
2. Slice peppers, onion and chilli and place on baking tray, lightly spray in olive oil and roast for 15 minutes.
3. Meanwhile add beans and corn to a saucepan with chopped tomatoes, season with salt and pepper and simmer for 10 minutes before adding roasted vegetables.
4. Place a corn tortilla on a baking sheet and top with 1/3 of the mixture, add another tortilla on top and top with 1/2 the remaining mixture. Repeat once more before topping with the final tortilla and grated cheese and place in over for ten minutes or until cheese is golder.