South of the Border Tortilla Stack

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Rebecca Guffey designed this hearty, whole-wheat tortilla dish as a healthy twist on a Mexican-style treat. By baking the tortillas, she achieves a crunchy texture without having to fry them. Guffey and her husband especially love the garlic kick.

  • 4Servings


  • 6 9-inch whole-grain flour tortillas
  • 1 clove garlic, peeled and halved
  • 1 Tbs. olive oil, divided
  • 1/2 cup chopped onion
  • 1 lb. baby spinach
  • 1 cup canned black beans, drained and rinsed
  • 4 large plum tomatoes, sliced
  • 2 cups shredded reduced-fat Monterey Jack or Mexican white mild cheese (about 8 oz.)
  • 1 cup prepared corn and black bean salsa
  • 2 Tbs. chopped cilantro


1. Preheat oven to 400°F.

2. Place tortillas on baking sheet, rub with garlic clove, and brush with 1/2 Tbs. olive oil.

3. Bake 7 to 9 minutes, or until crisp and lightly golden. Set 2 tortillas aside.

4. Heat remaining 1/2 Tbs. olive oil in large skillet over medium-high heat. Add onion, and sauté 2 minutes. Add spinach, and sauté 2 more minutes, or until it begins to wilt. Remove from heat.

5. Spread 2 tortillas with 1/2 spinach mixture, 1/2 beans, 1/2 tomatoes and 3/4 cup cheese. Place 2 more tortillas on top, followed by remaining spinach, beans, tomatoes and 3/4 cup cheese. Return to oven, and bake 7 to 9 minutes, or until heated through.

6. Transfer contents to plate, and top with remaining 2 tortillas. Cut into quarters, and sprinkle with remaining cheese, salsa and cilantro. Serve hot.

Nutrition Information

  • Calories: 474
  • Carbohydrate Content: 56 g
  • Cholesterol Content: 30 mg
  • Fat Content: 16 g
  • Fiber Content: 13 g
  • Protein Content: 31 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 964 mg
  • Sugar Content: 9 g