Tortilla Stack

Tortilla Stack

Serves: 4

1 (15-ounce) can black beans, rinsed and drained
1 cup salsa
1 teaspoon chili powder
1 teaspoon ground cumin
5 (8-inch) flour tortillas
1 cup guacamole
2 cups Mexican four-cheese blend, divided

Preheat oven to 350 degrees. Coat a 9-inch round cake pan with cooking spray.

In a medium bowl, combine black beans, salsa, chili powder, and cumin; mix well.

Place 1 tortilla in prepared pan and spread with half the bean mixture; top with another tortilla. Spread with guacamole and top with another tortilla. Sprinkle with 1 cup cheese and top with another tortilla. Spread with remaining bean mixture.

Cover and bake 30 minutes. Uncover and sprinkle with remaining cheese. Bake 3 to 5 more minutes, or until cheese is melted. Cut into wedges and serve immediately.
NOTE:

We like to top these with sour cream and additional salsa.