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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
Directions
Learn how to make this recipe at Simply Recipes