Chicken and Black Bean Tortilla Stack


  1. Preheat oven to 400 degrees. Heat olive oil in a large saute pan on medium high. Add the onion, garlic and jalapeño. When onions soften, add the tomato, cumin, and salt. Cook for three to four minutes then add the black beans and chicken and heat through. Remove from the heat.
  2. Spray an 8-inch cake pan with cooking spray. Place one tortilla in the bottom of the cake pan. Top with a generous 1/2 cup of the chicken and black bean mixture and 1/3 cup of cheese. Continue with two more layers of tortillas, chicken and black bean mixture, and cheese. Top with the final flour tortilla.
  3. Bake for about 15 minutes or until the cheese is melted. Let cool for about 5 minutes before slicing into wedges. Serve.


  • 2 cups Contigo® Cheese, Cheddar
  • 12 oz. Contigo® Chicken, Fully Cooked Fajita Strips
  • 4 Contigo® Tortilla(s), Flour 6-inch
  • 2 cloves Peak Fresh Produce® Garlic, Clove(s), chopped
  • 1/2 cup Peak Fresh Produce® Onion(s), diced
  • 1/2 small Peak Fresh Produce® Pepper(s), Jalapeño, seeded and minced
  • 1 cup Peak Fresh Produce® Tomato(es), chopped
  • 1 tsp. Roma® Cumin, Ground
  • 1 Tbsp. Roma® Oil, Olive
  • 1/2 tsp. salt
  • 15 oz. West Creek® Beans, Black Canned