Black Bean & Corn Stacked Enchiladas Verde


Prep Time:

Cook Time:

Serves: 4

Ingredients

  • 4 tablespoons vegetable oil; divided

  • 1 large onion, chopped

  • 2 cloves garlic, peeled and minced

  • ½ teaspoon ground cumin

  • 1 4oz can green chilies

  • 1 15oz can or pouch Green Valley Organic Black Beans, drained and rinsed

  • 1 15.25oz can Green Valley Organic Whole Kernel Corn, drained and rinsed

  • ½ teaspoon kosher salt

  • ¼ teaspoon ground pepper

  • 12 small corn tortillas

  • 4 cups green enchilada sauce

  • 2 cups shredded Monterrey Jack cheese

  • Cilantro for garnish

Steps

  1. Preheat oven to 400° F

  2. In large skillet, heat 1 tablespoon of oil on medium. Sauté onion 3 minutes until soft.

  3. Add garlic, cumin, and chilies. Sauté 1 minute.

  4. Stir in black beans, corn, salt and pepper. Set aside to cool.

  5. In small skillet, heat remaining oil on medium-high heat until hot.

  6. Use tongs to set tortilla in oil carefully and cook 15-20 seconds on each side until crisp and brown.

  7. Transfer to paper towels to drain and cool. Repeat with remaining tortillas.

  8. Lay four tortillas on sheet pan and ladle ¼ cup sauce on each.

  9. Divide ½ of bean/corn mixture among tortillas. Top each with ¼ cup sauce and 2 tablespoons cheese.

  10. Stack each with another tortilla, the remaining bean/corn mixture, ¼ cup sauce and 2 tablespoons cheese. Finish with a third tortilla layer, remaining sauce and cheese.

  11. Bake 20 minutes until cheese melts and browns.

  12. Let cool 10 minutes before serving. Garnish with cilantro.


Final Step

Tell people about this deliciously simple meal and help everyone eat healthy.

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