Black Bean & Corn Stacked Enchiladas Verde

Prep Time:

Cook Time:

Serves: 4


  • 4 tablespoons vegetable oil; divided

  • Kosher salt and freshly ground black pepper

  • 1 large onion, chopped (about 2 cups)

  • 2 garlic cloves, peeled and minced

  • ½ teaspoon ground cumin

  • 1 4-ounce can mild diced green chilies

  • 1 can organic Green Valley Black Beans, drained and rinsed

  • 1 can organic Green Valley Whole Kernel Corn, drained and rinsed

  • 12 small corn tortillas (5½”-6”)

  • 4 cups green enchilada sauce

  • 2 lightly packed cups grated Monterey Jack cheese

  • Fresh cilantro, chopped for garnish


  1. Preheat the oven to 400 degrees F. with the rack in the middle position.

  2. In a medium saucepan, heat 1 tablespoon of the oil over medium high and sauté the onion until soft and translucent, about 5 minutes.

  3. Add the garlic, cumin and green chilies and sauté until fragrant, about 1 minute.

  4. Add the drained black beans and corn, a good pinch each of salt and pepper and stir to combine. Set aside to cool.

  5. In a small skillet, heat the remaining 3 tablespoons oil over medium-high heat until very hot (dip the edge of a tortilla in to check; it should sizzle straight away).

  6. Using tongs set a tortilla in the hot oil and cook until soft and lightly brown on each side, 15-20 seconds per side.

  7. Transfer to paper towels to cool and drain. If the pan gets dry, add another tablespoon of oil.

  8. In a baking dish or rimmed sheet pan large enough to accommodate four separate stacks of tortillas, ladle a thin layer of sauce, about 1 cup.

  9. Lay four tortillas in the dish and ladle about ¼ cup of sauce on top of each tortilla.

  10. Divide ½ the bean/corn mixture among the four tortillas and top with each 2-3 tablespoons of sauce and 1/3 of the cheese.

  11. Top each stack with another tortilla, the rest of the bean/corn mixture, another 2-3 tablespoons of sauce and another 1/3 of the cheese.

  12. Finish with a third tortilla layer, and top with the remaining sauce and cheese.

  13. Bake until the sauce has thickened somewhat, the tortilla edges start to crisp and the cheese melts and browns, about 20 minutes.

  14. Let rest for 5-10 minutes before serving.

  15. To serve, carefully transfer each stack with a spatula to a plate. Spoon any sauce left in the baking dish over the stacks and sprinkle with chopped cilantro if desired.

Final Step

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