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Stacked Enchiladas with Corn and Black Beans
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Deconstructed enchilada: Corn tortillas with sweet corn, black beans, cheese, and spicy salsa. Quick and easy for a weeknight dinner!
Ingredients:
  • For the sauce :
  • 2 garlic cloves, sliced
  • 1/2 yellow onion, coarsely chopped
  • 1 (28-ounce) can whole, peeled tomatoes
  • 2 tablespoons all-purpose flour
  • 2 teaspoons ancho chile powder , or to taste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1 tablespoon olive oil
  • For the tortillas:
  • 12 corn tortillas (6 to 7-inch size)
  • 2 tablespoons olive oil
  • For the filling:
  • 2 tablespoons finely chopped red or yellow onion
  • 1 cup frozen corn
  • 1/4 teaspoon salt
  • Pinch black pepper
  • 1 can black beans, rinsed and drained
  • For the garnishes:
  • 4 ounces queso fresco, crumbled (or feta or Monterey jack)
  • 1 ripe avocado, cut into slices
  • 4 to 6 radishes, thinly sliced
  • Leaves from 1/4 bunch cilantro
Instructions:
  • Preheat the oven to 350ºF.
  • Prepare the sauce: Blend garlic, onion, tomatoes, flour, chili powder, oregano, salt, and water until smooth. Heat oil in a deep skillet over medium heat. Add the sauce and bring to a boil while stirring. Reduce heat and simmer for 10 minutes until thickened, using a spatter guard if needed. Adjust consistency with water as desired.
  • Prepare the tortilla stack: Brush both sides of each tortilla with oil using a pastry brush and layer them on a plate as you go. Gently press down on the stack to ensure an even coating of oil on all sides. Spread the tortillas on two baking sheets and bake for 10 minutes until slightly crisp on the edges.
  • Prepare the filling: In a microwave-safe bowl, mix the onion, corn, salt, and pepper. Microwave for 2 minutes. Stir in the beans and continue microwaving for an additional minute until the filling is heated thoroughly. Keep covered to stay warm.
  • Prepare the enchiladas: Arrange 4 plates by the stove. Dip a tortilla in the sauce and place on a plate. Spread 2 tablespoons of filling over it. Dip another tortilla in the sauce and layer on top. Spread with 2 more tablespoons of filling. Dip a third tortilla in sauce and place on the stack. Drizzle more sauce on top. Sprinkle one-fourth of the cheese, avocado slices, radishes, and cilantro leaves on top. Repeat with remaining tortillas and ingredients. Optionally, keep warm in a 350°F oven. Serve all the stacks together.

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