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Photo: Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
Active Time:50 minsTotal Time:50 minsServings:4Jump to Nutrition Facts
Active Time:50 minsTotal Time:50 minsServings:4
Active Time:50 mins
Active Time:
50 mins
Total Time:50 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8(6 inch)corn tortillas2tablespoonscanola oil, divided3tablespoonswater1teaspooncornstarch¼cupfinely chopped yellow onion8ounces90%-lean ground beef½teaspoonsmoked paprika½teaspoongarlic powder½teaspoononion powder½teaspoonchili powder¼teaspoonsalt plus 1/8 teaspoon, divided1(15 ounce) canno-salt-added black beans, undrained¼cupsalsa, plus more for garnish½cupshredded Mexican 3-cheese blend¾cupfinely shredded iceberg lettuce¾cupfinely shredded red cabbage¼cupthinly sliced radish½cuphalved cherry tomatoes¼cupsliced scallions
Cook Mode(Keep screen awake)
Ingredients
8(6 inch)corn tortillas
2tablespoonscanola oil, divided
3tablespoonswater
1teaspooncornstarch
¼cupfinely chopped yellow onion
8ounces90%-lean ground beef
½teaspoonsmoked paprika
½teaspoongarlic powder
½teaspoononion powder
½teaspoonchili powder
¼teaspoonsalt plus 1/8 teaspoon, divided
1(15 ounce) canno-salt-added black beans, undrained
¼cupsalsa, plus more for garnish
½cupshredded Mexican 3-cheese blend
¾cupfinely shredded iceberg lettuce
¾cupfinely shredded red cabbage
¼cupthinly sliced radish
½cuphalved cherry tomatoes
¼cupsliced scallions
DirectionsPreheat oven to 400℉. Line 2 large baking sheets with parchment paper. Divide tortillas evenly among the prepared baking sheets. Using a pastry brush, brush 1 tablespoon oil evenly over the tops of the tortillas. Bake until crispy and slightly browned on the edges, 8 to 10 minutes. Remove from oven and set aside. Do not turn off the oven.Meanwhile, whisk water and cornstarch together in a small bowl. Set aside.Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 3 minutes. Add ground beef; cook, stirring and breaking up the beef with a wooden spoon, until no longer pink, about 5 minutes. Stir in paprika, garlic powder, onion powder, chili powder and 1/4 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Stir in the cornstarch mixture; cook, stirring constantly, until thickened, about 1 minute. Remove from heat and let cool for 5 minutes.Drain beans, reserving 2 tablespoons liquid from the can (discard remaining liquid). Combine the drained beans, the reserved liquid and the remaining 1/8 teaspoon salt in a food processor; process until mostly smooth.(Alternatively, combine the drained beans, the reserved liquid and the remaining 1/8 teaspoon salt in a medium bowl. Using a potato masher, mash until mostly smooth.)Top each of 4 tortillas with 1/4 cup bean mixture and spread evenly. Top each tortilla with 1/4 cup beef mixture and spread evenly. Layer the remaining 4 tortillas over the beef mixture and top each with 1 tablespoon salsa and 2 tablespoons cheese.Bake until the cheese is melted and bubbly and the tortillas are heated through, 6 to 8 minutes.Top the tortilla stacks with lettuce, cabbage, radish, tomatoes and scallions. Garnish with additional salsa, if desired.Originally appeared: EatingWell.com, October 2022
Directions
Preheat oven to 400℉. Line 2 large baking sheets with parchment paper. Divide tortillas evenly among the prepared baking sheets. Using a pastry brush, brush 1 tablespoon oil evenly over the tops of the tortillas. Bake until crispy and slightly browned on the edges, 8 to 10 minutes. Remove from oven and set aside. Do not turn off the oven.Meanwhile, whisk water and cornstarch together in a small bowl. Set aside.Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 3 minutes. Add ground beef; cook, stirring and breaking up the beef with a wooden spoon, until no longer pink, about 5 minutes. Stir in paprika, garlic powder, onion powder, chili powder and 1/4 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Stir in the cornstarch mixture; cook, stirring constantly, until thickened, about 1 minute. Remove from heat and let cool for 5 minutes.Drain beans, reserving 2 tablespoons liquid from the can (discard remaining liquid). Combine the drained beans, the reserved liquid and the remaining 1/8 teaspoon salt in a food processor; process until mostly smooth.(Alternatively, combine the drained beans, the reserved liquid and the remaining 1/8 teaspoon salt in a medium bowl. Using a potato masher, mash until mostly smooth.)Top each of 4 tortillas with 1/4 cup bean mixture and spread evenly. Top each tortilla with 1/4 cup beef mixture and spread evenly. Layer the remaining 4 tortillas over the beef mixture and top each with 1 tablespoon salsa and 2 tablespoons cheese.Bake until the cheese is melted and bubbly and the tortillas are heated through, 6 to 8 minutes.Top the tortilla stacks with lettuce, cabbage, radish, tomatoes and scallions. Garnish with additional salsa, if desired.
Preheat oven to 400℉. Line 2 large baking sheets with parchment paper. Divide tortillas evenly among the prepared baking sheets. Using a pastry brush, brush 1 tablespoon oil evenly over the tops of the tortillas. Bake until crispy and slightly browned on the edges, 8 to 10 minutes. Remove from oven and set aside. Do not turn off the oven.
Meanwhile, whisk water and cornstarch together in a small bowl. Set aside.
Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 3 minutes. Add ground beef; cook, stirring and breaking up the beef with a wooden spoon, until no longer pink, about 5 minutes. Stir in paprika, garlic powder, onion powder, chili powder and 1/4 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Stir in the cornstarch mixture; cook, stirring constantly, until thickened, about 1 minute. Remove from heat and let cool for 5 minutes.
Drain beans, reserving 2 tablespoons liquid from the can (discard remaining liquid). Combine the drained beans, the reserved liquid and the remaining 1/8 teaspoon salt in a food processor; process until mostly smooth.(Alternatively, combine the drained beans, the reserved liquid and the remaining 1/8 teaspoon salt in a medium bowl. Using a potato masher, mash until mostly smooth.)
Top each of 4 tortillas with 1/4 cup bean mixture and spread evenly. Top each tortilla with 1/4 cup beef mixture and spread evenly. Layer the remaining 4 tortillas over the beef mixture and top each with 1 tablespoon salsa and 2 tablespoons cheese.
Bake until the cheese is melted and bubbly and the tortillas are heated through, 6 to 8 minutes.
Top the tortilla stacks with lettuce, cabbage, radish, tomatoes and scallions. Garnish with additional salsa, if desired.
Originally appeared: EatingWell.com, October 2022
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Nutrition Facts(per serving)439Calories20gFat43gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
