Stacked Enchiladas and Beans

Indulge in the comforting flavors of Stacked Enchiladas and Beans, a delightful dish that combines the heartiness of beans and corn with a rich, homemade sauce. This recipe showcases layers of corn tortillas generously filled with savory ingredients, all topped with crumbled queso fresco and fresh garnishes.

Perfect for a family dinner or a gathering with friends, these enchiladas are both visually appealing and satisfying. With simple steps and bold flavors, you’ll have a delicious meal that’s sure to impress!

Stacked Enchiladas and Beans

Ingredients:

For making the sauce:

2 tablespoons all-purpose flour

3 garlic cloves, sliced

1/4 teaspoon dried oregano

2 1/2 teaspoons ancho chile powder, to taste

1 (28-ounce) can whole, peeled tomatoes

1 yellow onion, coarsely chopped

1/2 teaspoon kosher salt

1/2 cup water

1 1/2 tablespoon olive oil

For the tortillas:

12 corn tortillas (6 to 7-inch size)

2 1/2 tablespoons olive oil

For the filling:

1 can beans, rinsed and drained

1 1/2 cup frozen corn

2 tablespoons finely chopped yellow onion

1/4 teaspoon kosher salt

Pinch black pepper

For garnish:

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

Instructions:

Preheat the oven:

Begin by preheating your oven to 350ºF.

Prepare the sauce:

In a blender, combine the sliced garlic, chopped onion, whole tomatoes, flour, ancho chile powder, oregano, kosher salt, and water.

Blend until the mixture is smooth.

Cook the sauce:

Heat the olive oil in a deep skillet over medium heat.

Pour in the blended sauce and cook, stirring frequently, until it reaches a boil.

Simmer the sauce:

Reduce the heat and let the sauce simmer for about 10 minutes.

It may splatter, so stir often or cover with a splatter guard.

The sauce should thicken to the consistency of heavy cream; add more water if needed to achieve your desired texture.

Prepare the tortillas:

Using a pastry brush, coat both sides of one tortilla with olive oil and place it on a plate.

Top with a second tortilla and brush the top with oil.

Continue this process to stack the tortillas.

Bake the tortillas:

Once stacked, gently press down to ensure the tortillas are evenly coated with oil.

Spread them out on two baking sheets and bake for approximately 10 minutes, or until the edges are slightly crisp.

Make the filling:

In a microwave-safe bowl, mix the finely chopped onion, frozen corn, kosher salt, and black pepper.

Microwave for 2 minutes, then add the rinsed black beans and heat for an additional minute, or until everything is warm.

Cover to keep warm.

Assemble the enchiladas:

Set up 4 plates near the stove.

Dip one tortilla in the sauce and place it on a plate.

Spread 2 tablespoons of the filling over this tortilla.

Dip another tortilla in the sauce and place it on top, followed by more filling.

Repeat with a third tortilla, adding sauce over the top.

Garnish the stack:

Sprinkle the top of the stack with one-fourth of the crumbled queso fresco, avocado slices, radishes, and cilantro leaves.

Repeat assembly:

Continue assembling the remaining tortillas, sauce, and garnishes in the same manner.

If needed, transfer each completed stack to a baking sheet in the preheated oven to keep warm while finishing the rest.

Serve:

Serve all the stacks together at once for a delightful meal.

Enjoy your delicious layered enchiladas!

Notes:

Sauce Adjustments:

Feel free to adjust the amount of ancho chile powder based on your spice preference. You can also add a pinch of cayenne pepper for extra heat.

Tortilla Alternatives:

If you prefer, you can use flour tortillas instead of corn. Just keep in mind that cooking times may vary slightly.

Bean Varieties:

While the recipe calls for a can of beans, you can use any variety you like, such as pinto, black, or kidney beans. Ensure they are rinsed and drained for the best flavor.

Cheese Options:

Queso fresco is traditional, but feel free to substitute with crumbled feta or Monterey Jack cheese based on your taste preferences.

Vegetable Add-Ins:

To boost nutrition, consider adding sautéed bell peppers, zucchini, or spinach to the filling. Just cook them until tender before mixing with the beans and corn.

Make-Ahead:

You can prepare the sauce and filling in advance. Store them separately in the refrigerator for up to 2 days. Assemble the enchiladas just before baking.

Storage:

Leftover stacked enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Serving Suggestions:

These enchiladas pair beautifully with a side of Mexican rice or a fresh green salad. A drizzle of sour cream or a dollop of guacamole on top can add extra creaminess.

Nutrition Information:

Frequently Asked Questions:

Can I make the sauce in advance?

Yes, you can prepare the sauce ahead of time.

Store it in an airtight container in the refrigerator for up to 2 days.

Just reheat it before assembling the enchiladas.

What can I use if I don’t have ancho chile powder?

If you don’t have ancho chile powder, you can substitute it with a combination of regular chili powder and a bit of smoked paprika for flavor.

Adjust the amount to suit your spice preference.

Can I freeze the assembled enchiladas?

Yes, you can freeze the assembled enchiladas before baking.

Wrap them tightly in plastic wrap or aluminum foil and store them in an airtight container.

When ready to bake, thaw in the refrigerator overnight and then bake as directed.

How can I make this recipe vegetarian or vegan?

To make it vegetarian, ensure the cheese used is vegetarian-friendly.

For a vegan version, omit the cheese or use a plant-based alternative and replace the honey (if using) with maple syrup or agave.

Can I add more vegetables to the filling?

Absolutely! You can add vegetables like bell peppers, zucchini, or spinach to the filling.

Just sauté them until tender before mixing them with the beans and corn for added flavor and nutrition.

How do I prevent the tortillas from breaking while assembling?

To prevent the tortillas from breaking, warm them slightly in a dry skillet or microwave before assembly.

This makes them more pliable and easier to handle.

Can I use fresh corn instead of frozen?

Yes, you can use fresh corn!

Just make sure to cook it briefly to soften it before adding it to the filling.

What if I don’t have a blender for the sauce?

If you don’t have a blender, you can use an immersion blender directly in the skillet or finely chop the ingredients and mash the tomatoes with a fork for a chunkier sauce.

How do I know when the sauce has reached the right consistency?

The sauce should thicken to a consistency similar to heavy cream.

If it coats the back of a spoon without running off, it’s ready.

You can always add a bit more water if it becomes too thick.

What can I substitute for queso fresco?

If you don’t have queso fresco, you can use crumbled feta, Monterey Jack, or even shredded cheddar as a substitute.

Each will provide a different flavor and texture.