PREP TIME: 45 MIN

COOK TIME: 05 MIN

INGREDIENTS:

• 6 to10 medium size tortilla

• 2 to 3 yellow onions (or any onions of your choice)

• 15 oz 2 black bean cans

• 1 tbsp. Nal's Kitchen Ginger Spread

• 1 tbsp. oil /butter to cover bottom of the pan 

• 1 tsp. or to taste salt

• 2 jalapeno

DIRECTIONS:

1. Caramelized Onions
   Slice the onion into thin slices.

2. Cook on low to medium heat

3. Add oil/butter to the pan, if butter is being used let the butter melt

4. Add sliced onions and stir every 5 minutes. Onions will soften then become translucent and then caramelize. It will take about 30-45 minutes.

5. Set aside to cool

6. Cooking Black Bean 

7. Empty black beans cans into a saucepan and cook on medium heat

8. Add the spread, jalapeno and salt (if needed) and stir to make sure all ingredients are mixed well

9. Cook till the bean is tender

10. Set aside to cool

Black Bean Spread

1. Add the cooked black beans and about ½-¾ cup of caramelized onions into the blender.

2. Blend to make fine paste.

Making of the Stacked Taco

1. Height to be minimum 6 tortillas & maximum 10 tortillas for easy of grilling and eating

2. Layer each tortilla first with our Ginger Spread & then with black bean spread.

3. Cover the stacked tortilla with food wrap and refrigerate for 12-24 hours.

4. Refrigerate the remaining black bean spread to serve. (Also refrigerate any remaining caramelized onions and enjoy on sandwich with our Ginger Spread.)

5. When ready to grill (can be cooked over stove top) cut into wedges and grill on medium high for couple minutes on each side of wedge

6. Serve with the chilled black bean spread