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Temperature: Preheated 300 F oven, center rack
Time: 30-35 minutes
Serves 4
9-inch cast iron or any ovenproof skillet
Recipe type: Baked Vegetarian Enchiladas
Cuisine: Mexican
  • Three 8-inch flour tortillas
  • One 16-ounce can of No-Fat refried beans
  • ¾ -1 cup (6-8 ounces) Old Elpaso Enchilada Sauce (heat level: mild, medium, or hot; I use medium)
  • One 15-ounce can of black beans (drained), or home cooked black beans
  • One 15-ounce whole kernel corn (drained)
  • 1 cup sliced fresh scallions (greens only)
  • 1 cup roughly chopped fresh cilantro
  • 10 ounces shredded Colby Jack cheese
  1. Preheat oven to 300 F, center rack
  2. Add the black beans and corn to a colander, rinse under cold water and drain completely. Set aside.
  3. Lightly brush the bottom of the skillet with some olive oil.
  4. This is a 3 layered stacked enchiladas, so all the ingredients will be divided and layered between 3 flour tortillas.
  5. Place one flour tortilla in the bottom of the skillet, spread ⅓ of the refried beans evenly on the entire surface of the tortilla.
  6. Drizzle ⅓ of the enchilada sauce over the refried beans.
  7. Top with ⅓ of the rinsed and drained corn and black beans.
  8. Top with ⅓ of the sliced scallions and chopped cilantro.
  9. Top with ⅓ of the shredded cheese.
  10. Repeat the above steps 2 more times. The very top layer will be the shredded cheese.
  11. Bake the Stacked Enchilada in a preheated 300 F oven for 30-35 minutes, or until the cheese melts and is bubbly and the ingredients are heated through.
  12. Enjoy this delicious and quick dinner with Zesty Guacamole, a spoonful of sour cream, and a generous serving of black bean salsa piled on top of a bed of shredded lettuce.
Recipe by Persian Mama at