Layered Black Bean & Corn Stacks

Zesty and protein-packed black beans and plant-based chorizo layered with fresh corn, avocado, and salsa between crispy corn tortillas.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 4.5
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.10/serving

Dietary

• Vegetarian
• High-Protein
• Nut-Free
• Egg-Free
• Pescatarian
• High-Fiber

Tags

• quick
• savory
• budget-friendly
• spicy

Ingredients

• 20 ounce plant-based chorizo
• 1 tablespoon olive oil
• 1 yellow onion (small, minced)
• 1 can black beans (rinsed, drained)
• 1 cup frozen corn (thawed)
• 0.25 cup vegetable broth
• 1 teaspoon smoked paprika
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 9 corn tortillas
• 1 avocado (diced)
• 0.5 cup salsa
• 0.5 cup plant-based sour cream
• 0.5 cup cheddar cheese (shredded)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add minced yellow onion and cook until softened, about 3 minutes.
2. Add plant-based chorizo and cook, breaking it up with a spoon, for 5-7 minutes until heated through and lightly browned.
3. Stir in black beans, thawed frozen corn, vegetable broth, and smoked paprika. Simmer for 3-5 minutes, allowing flavors to meld. Season with salt and black pepper.
4. Lightly warm the corn tortillas in a dry skillet or microwave. To assemble, place one tortilla on a plate, top with a spoonful of the black bean and chorizo mixture, a sprinkle of shredded cheddar cheese, and some diced avocado. Repeat with another tortilla and toppings to create a stack. Drizzle with salsa and plant-based sour cream.
5. Serve immediately.

Notes

You can prep the black bean mixture ahead of time and store it in the fridge for quick assembly on busy evenings. Customize with your favorite toppings!

Nutrition (per serving)

• Calories: 590
• Protein: 29.2 g
• Carbohydrates: 55.4 g
• Fat: 32.5 g
• Fiber: 12.3 g
• Sodium: 950 mg
• Saturated Fat: 9.5 g
• Sugar: 5.8 g
• Cholesterol: 15 mg