Stacked Enchiladas with Corn and Black Beans Recipe

Serves: 4 Save

Ingredients (24)

  • 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

Directions

Learn how to make this recipe at Simply Recipes