Earlier this month I signed up on a meal train to bring dinner to some friends who recently had a baby. They’re also vegetarians which made it easy for me- I always stress about what to prepare for meat eaters! I made these staked enchiladas for myself first to test them out and was so pleased with how tasty and flavorful they were. Homemade enchilada sauce is perfect in here, but if you’re tight on time you can certainly use the canned stuff.
These stacked enchiladas have all the awesome flavor of regular enchiladas, but take a fraction of the time to put together since there’s no need to tediously roll each tortilla. This dish also refrigerates well if you want to make it ahead of time. It might take a few extra minutes in the oven, but the flavor and texture will still be great.
- 1 tablespoon olive oil
- 1 onion, diced
- 1 red pepper, chopped
- 1 can black beans
- 1 cup corn
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 2 cloves garlic, minced
- 1 jalapeno, minced
- 1 cup red enchilada sauce (or more as you prefer)
- 8-10 small corn tortillas
- 2 cups shredded Monterey Jack cheese
- Preheat the oven to 400 degrees.
- Heat the olive oil in a skillet over medium heat. When hot, add the onions and saute for about 2 minutes. Add the red pepper and continue cooking until the onion is soft and translucent. Remove from heat.
- In a large bowl, combine the cooked onion and red pepper with the black beans, corn, cumin, chili powder, garlic and jalapeno.
- Spread a very thin layer of enchilada sauce in the bottom of a baking pan, I used a 9 x 9 inch pan. Add a layer of tortillas, cutting them as necessary to achieve an even layer on the bottom of the pan. Top with ½ of the bean mixture and ⅓ of the cheese. Add another layer of tortillas and spread the tortillas with enchilada sauce. Add the remaining bean mixture and another ⅓ of the cheese. Top with more tortillas, enchilada sauce, and the remaining cheese.
- Cover the pan with foil and bake for 20 minutes. Remove the foil and continue baking for another 10 minutes until the cheese melts. Allow the enchiladas to cool at room temperature for about 10 minutes before serving.
Adapted from Two Peas and Their Pod