Texas Stacked Enchiladas Recipe -Corn and Black Beans
Texas Stacked Enchiladas Recipe with Corn and Black Beans Preparation time: 25 minutes • Cooking time: 10 minutes • Yield: 4 to 6 servings
• 2 garlic cloves, sliced • 1/2 yellow onion, finely chopped • 1 (28-ounce) can whole, peeled tomatoes • 2 tablespoons all-purpose flour • 2 teaspoons broad chili or to taste, • 1/2 tsp dried oregano • 1/2 tsp salt • 1/2 cup of water • 1 tablespoon olive oil
For the tortillas
• 12 corn tortillas (6- to 7-inch sizes) • 2 tablespoons olive oil to fill • 3 tablespoons finely chopped red or yellow onion • 1 cup frozen corn • 1/4 tsp salt • A pinch of black pepper • Can 1.1/2 black beans, rinsed and drained
For the garnish
• 4.3 ounces queso fresco, crumbled or feta or Monterey Jack • 1 ripe avocado, diced • 4 to 6 radishes, finely chopped • 1/4 bunch coriander leaves
Preheat the oven to 375 degrees F (190 degrees C).
Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and jalapeno pepper and cook until the vegetables are soft, about 5 minutes. Stir in the cumin, chili powder, salt, and black pepper. Add the black beans and corn and cook until heated through, about 5 minutes more.
Spread 1/3 of the bean and corn mixture in the bottom of a 9×13-inch baking dish. Top with half of the tortillas, overlapping as necessary. Spread half of the remaining bean and corn mixture over the tortillas, and then sprinkle with half of the cheese. Repeat with the remaining tortillas, bean and corn mixture, and cheese.
Bake the enchiladas until the cheese is melted and bubbly, about 20 minutes. Let the enchiladas cool for a few minutes, then top with the sour cream, cilantro, and green onions. Serve immediately.
I hope you enjoy this delicious and easy recipe for Texas stacked enchiladas with corn and black beans!
Heat oil in a deep pan on medium heat. Add the sauce and cook until it boils. Reduce the heat and cook the sauce at a constant simmer for 10 minutes. It can sputter like crazy, so either stir often or top with a spatter guard. The sauce should have the consistency of heavy cream. Add more water to thin if necessary.
When done, gently press down on the stack so that both sides of each tortilla are lightly coated with oil. This way, all sides are covered with oil as soon as the stack is made. Spread them on two baking sheets. Bake for 10 minutes, or until edges are slightly crisp.
Note: You can make the tortillas a day ahead. Cool completely, then transfer to a plastic zip-top bag and store at room temperature.
4 Prepare the filling: In a microwave-safe bowl, combine the onion, corn, salt and pepper. Microwave for 2 minutes. Add the beans and microwave for one minute longer, or until the filling is heated through. Cover and keep warm.
Note: The filling can be made a day ahead and refrigerated.
5 Assemble the enchiladas: Set 4 plates next to the stove. Dip a tortilla in the sauce and place on a plate. Spread 2 tablespoons of the filling over the tortilla. Dip another tortilla in the sauce and place on top. Spread the filling with another 2 tablespoons. Dip a third tortilla in the sauce and place on top of the stack. Spoon a little more sauce over the top. Sprinkle the stack with a quarter of the cheese, a quarter of the avocado slices, a quarter of the radishes, and a quarter of the cilantro leaves. Repeat with remaining tortillas, sauce and garnishes.
If desired, transfer each stack to a baking sheet in a 350°F oven to keep warm while you finish assembling the rest. Serve all the stacks together at once.