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Chicken and Black Bean Tortilla Stacks

Chicken and Black Bean Tortilla Stacks

Prep time 10 minutes
Cook time 30 minutes
Ready in 45 minutes
Makes 6 servings


  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 1 red pepper, chopped
  • 1 cup frozen corn kernels, thawed
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 cup taco sauce
  • 2 cups cooked chicken, cut into chunks
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 4 large flour tortillas

Chipotle Sour Cream

  • 1 cup sour cream
  • 1 chipotle pepper in adobo sauce
  • 2 tablespoons cilantro
  • 1 teaspoon salt
  • Zest from one lime
  • 1 tablespoon lime juice


1. Preheat oven to 400°. Line a baking sheet with aluminum foil. Set aside.
2. Heat a large skillet with olive oil. Add onion and pepper and cook for 8-10 minutes, or until soft. Add corn, black beans, taco sauce, and chicken. Cook for another 3 minutes to heat through.
3. Lay a tortilla on the bottom of the baking sheet. Spread 1/3 of the chicken mixture on the tortilla.
4. Sprinkle with 1/3 of the cheese. Lay another tortilla on top and press to flatten. Repeat until you use all of the chicken mixture. Top with remaining cheese.
5. Bake for 15 to 20 minutes or until the cheese is melted and bubbly. Serve in slices and top with chipotle sour cream.
6. To make the sour cream add all ingredients to a food processor. Process until smooth.
Recipe by Bree Hester of