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Stacked Enchiladas with Corn and Black Beans Recipe
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
Ingredient Facts and Health Benefits
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!
Directions
Learn how to make this recipe at Simply Recipes