Mexican Stacked Burritos

I couldn't think of a better name for this meal than "Stacked Burritos." Neal suggested maybe calling it a Tostada or Stacked Tortillas because Stacked Burritos doesn't really fit, but I guess I'm just not creative enough to come up with a new name! :) I've made something similar to this a few times, but I never though to add in refried beans. These made a huge different and added a new flavor and texture from my go-to black beans. I loved how fresh all of the ingredients were and it came together so easy. Since Neal likes meat with most of his dinners, I added diced chicken to his side and left mine meatless. Both sides tasted great and made for an easy and quick weeknight meal (my favorite!).

 

Ingredients:

• 1 can refried beans (16 oz.)
• 1/2 cup medium salsa
• 1 tsp. cumin
• 1 tsp. chili powder
• 1/2 cup sour cream
• 4 tortillas
• 1/2 cup frozen corn, thawed
• 1 cup diced tomatoes
• 1/2 cup diced green onions
• 1 cup shredded cheddar cheese
• 1 cup diced chicken (optional)

Heat oven to 350 degrees. Mix first 5 ingredients together, spread onto tortillas. Place 1 tortilla in a 9x13 inch dish sprayed with cooking spray. Top with 1/4 cup cheese, corn, tomatoes and onions. Top with a second tortilla. Repeat layers 3 times, cover with aluminum foil. Bake 20-25 minutes or until heated through. Top with salsa, hot sauce or cilantro. Cut into wedges and serve.