Meatless Monday: Black Bean Stacked Tortillas
Happy Monday! Even though the weekend is over and it’s time to get back to work and/or school, we hope this new statistic and meatless recipe make the start of your week a little better.
This week, we’re going to take a look at how meat consumption and fossil fuels are related.
Did you know that on average, about 40 calories of fossil fuel energy go into every calorie of feedlot beef in the United States? This is an astounding number when compared to the 2.2 calories of fossil fuel energy that is needed to produce one calorie of plant-based protein.
Let’s cut down on our fossil fuel demand by trying out this week’s new recipe – Black Bean Stacked Tortillas. This recipe incorporates Morningstar Farms Buffalo Wings and is sure to please many!
Black Bean Stacked Tortillas
- 1 carton (10.5 oz) Morningstar Farms Buffalo Wings
- 1 teaspoon olive oil
- 4 cloves garlic, minced
- 1 can (15 oz.) black beans, drained and rinsed
- 2 tablespoons water
- 2 tablespoons chopped cilantro
- 1 tablespoon tomato paste
- 1/8 teaspoon salt
- 1 can (15 oz.) diced tomatoes
- 1/4 cup red wine vinegar
- 1/8 teaspoon black pepper
- 12 (6-inch) corn tortillas
- 1/2 cup shredded mozzarella cheese
- Prepare Morningstar Farms Buffalo Wings per package instructions. Cool slightly and slice wings into bite size pieces. Set aside.
- Heat oil in large non-stick skillet. Add garlic, onions and black beans. Heat until onions are translucent. Remove from heat and add water, cilantro, tomato paste and salt. Reserve one cup of black bean mixture.
- In blender, place remaining black bean mixture (from skillet), tomatoes, wine vinegar and black pepper. Process until smooth. Reserve one cup of tomato/bean mixture.
- Place 2 tortillas, side by side, on a foil-lined baking sheet. Evenly layer two tablespoons tomato/bean mixture over each tortilla. Top with reserved black bean mixture, wing pieces, mozzarella cheese and tortilla. Repeat procedure four times, ending with tortillas. Gently press top of each tortilla stack.
- Bake at 350 degrees F for 15 minutes or until heated and cheese is melted. Cut each stack into four wedges. Spoon remaining tomato mixture over wedges.