Black Bean & Corn Stacked Enchiladas Verde

Prep Time:

Cook Time:

Serves: 4


  • 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


  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

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