Yields: 4 servings
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients
For the Filling:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon smoked paprika (optional)
- 1/4 teaspoon salt, or more to taste
- 1/2 teaspoon black pepper
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen or fresh corn kernels
For the Stacks:
- 12 small (street taco size) corn tortillas
- 1 (15-ounce) can red enchilada sauce
- 1 1/2 cups shredded Mexican blend cheese
Optional Toppings:
- Chopped cilantro
- Sliced avocado or guacamole
- Sour cream
- Salsa
- Diced red onion
Instructions:
Make the Filling:
- Heat the olive oil in a large skillet over medium heat. Add the onion, bell peppers, and garlic and cook until softened, about 5 minutes.
- Stir in the chili powder, cumin, smoked paprika (if using), salt, and pepper. Cook for 30 seconds, stirring constantly, until fragrant.
- Add the black beans and corn kernels. Cook for another 2-3 minutes until everything is heated through. Taste and adjust seasonings as needed.
Warm Tortillas:
- Warm the tortillas in the microwave for 10-15 seconds each or wrap in a damp paper towel and heat for about 30 seconds. This helps prevent them from cracking when stacking.
Assemble the Stacks:
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Place 3 tortillas on the bottom of the baking dish. Top each tortilla with a generous portion of the veggie filling, followed by a drizzle of enchilada sauce and a sprinkle of cheese.
- Repeat the layers with 3 more tortillas, filling, sauce, and cheese. Top with the remaining tortillas.
- Spread the remaining enchilada sauce on the top layer and sprinkle with the rest of the cheese.
Bake:
- Cover the dish tightly with aluminum foil and bake for 20 minutes.
- Uncover and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve:
- Let the enchilada stacks rest for 5-10 minutes before serving. Top with your desired toppings like cilantro, avocado, sour cream, salsa, and red onion.
Tips:
- Adjust spice level: Increase or decrease spices, add a pinch of cayenne pepper, or use diced jalapeño in the filling for extra heat.
- Customize your veggies: Feel free to add other vegetables like zucchini, mushrooms, spinach, or sweet potatoes. Get creative!
- Make it creamy: Stir in a few tablespoons of cream cheese or sour cream to the enchilada sauce for a richer flavor.
Enjoy your delicious vegetarian enchilada stacks!
