Black Bean-And-Goat Cheese Tortilla Stacks

• 1 teaspoon extra-virgin olive oil
• 4 garlic cloves, minced
• 2 (15-ounce) cans black beans, rinsed and drained
• 1/4 cup water
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon sun-dried tomato paste
• 1/4 teaspoon salt, divided
• 1/4 teaspoon coarsely ground pepper, divided
• 1 (14 1/2-ounce) can plum tomatoes, undrained
• 1/4 cup dry red wine
• 12 (6-inch) corn tortillas
• 3/4 cup (3 ounces) crumbled goat cheese

1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic and black beans, and saute 2 minutes. Remove from heat; stir in water, cilantro, tomato paste, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Reserve 1 cup bean mixture; set remaining bean mixture aside.
2. Place the tomatoes, wine, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a blender, and process until smooth. Reserve 1 cup tomato mixture. Pour remaining tomato mixture into a bowl; set aside.
3. Place the reserved 1 cup bean mixture and reserved 1 cup tomato mixture in blender, and process until smooth. Set tomato-bean mixture aside.
4. Preheat oven to 350u0b0.
5. Place 2 tortillas, side by side, on a foil-lined baking sheet. Spoon 3 tablespoons tomato-bean mixture over each tortilla; top each with 2 tablespoons remaining bean mixture, 1 tablespoon goat cheese, and 1 tortilla. Repeat procedure 4 times ending with tortillas. Gently press top of each tortilla stack.
6. Bake at 350u0b0 for 15 minutes or until thoroughly heated. Cut each stack into 4 wedges. Spoon the remaining tomato mixture over wedges, and top with Fresh Tomato-and-Corn Salsa.

extravirgin olive oil, garlic, black beans, water, fresh cilantro, tomato paste, salt, ground pepper, tomatoes, red wine, corn tortillas, goat cheese

Taken from www.myrecipes.com/recipe/black-bean-and-goat-cheese-tortilla-stacks (may not work)