The Great Burrito Stack

Name: The Great Burrito Stack
Prep time: 48 min
Cook time: 48 min
Total time: 48 min
Yield: 48
Cuisine: Mexican
Ingredients: 118 milliliters rinsed canned black beans; 237 milliliters KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA; 237 milliliters quartered cherry tomatoes; 1 teaspoon chili powder; 2 Tbsps BREAKSTONES or KNUDSEN Sour Cream; 118 milliliters frozen corn, thawed; 5 green onions, thinly sliced; 454 grams can TACO BELLÂ® Refried Beans; 118 milliliters TACO BELLÂ® Thick & Chunky Medium Salsa; 4 8-inchs whole wheat tortillas (8 inch)

The recipe The excellent Burrito Stack is ready in roughly 48 minutes and is definitely an excellent vegetarian option for lovers of Mexican food. This recipe serves 48. One portion of this dish contains roughly 1g of protein, 0g of fat, and a total of 23 calories. This recipe covers 1% of your daily requirements of vitamins and minerals. If you have knudsen cream, taco bellâ® & chunky salsa, chili powder, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 425F.

Equipment you will use

Oven

Mix first 4 ingredients until well blended; spread onto tortillas.

Ingredients you will need

Tortilla

Spread

Place 1 tortilla in 13x9-inch dish sprayed with cooking spray; top with 1/4 each of the cheese, corn and onions. Repeat layers 3 times; cover.

Ingredients you will need

Cooking Spray

Tortilla

Cheese

Onion

Corn

Bake 25 to 28 min. or until heated through.

Equipment you will use

Oven

Top with tomatoes and sour cream.

Ingredients you will need

Sour Cream

Tomato

Cut into wedges.

Equipment

Oven

Ingredients

Servings:

118milliliters

rinsed canned black beans 237milliliters

KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA 237milliliters

quartered cherry tomatoes 1teaspoon

chili powder 2Tbsps

BREAKSTONE'S or KNUDSEN Sour Cream 118milliliters

frozen corn, thawed 5

green onions, thinly sliced 454grams

can TACO BELLÂ® Refried Beans 118milliliters

TACO BELLÂ® Thick & Chunky Medium Salsa 48-inchs

whole wheat tortillas (8 inch)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.