Cinco de Mayo (5th of May) will be celebrated on Tuesday, but that does not mean you have to put off the celebrations until the middle of the week. Starting this weekend get yourself a big bowl of Zesty Guacamole, a bigger bowl of chips and some hearty Black Bean and Corn Salsa. Invite few friends over and bake this delicious and easy meal. The Stacked Enchilada is a delicious vegetarian meal loaded with black beans, golden corn, herbs and cheese, layered between flour tortillas and baked in a cast iron skillet.
This simple recipe is satisfying and delicious and very easy to put together and it is ready in minutes. I usually serve the Stacked Enchiladas with Zesty Guacamole and Black Bean and Corn Salsa piled high on top of a bed of shredded lettuce. This recipe serves four people; however, if you wish to serve more people you many double or triple the recipe, get your guests to join in, use baking sheets lined with aluminum foil and lightly grease the foil. Next, put two flour tortillas side by side on each baking sheet and stack them following the same instructions as the printable recipe below and bake your Stacked Enchiladas.
Rinse and drain the black beans (or use home cooked black beans) and corn under cold water. Place a flour tortilla inside the skillet and spread 1/3 of the refried beans evenly on it.
Drizzle 1/3 of the enchilada sauce over the refried beans and top it with black beans and corn.
Next add the herbs and top with shredded cheese.
The same process is repeated 2 more times and after topping the third flour tortilla with refried beans, enchilada sauce, black beans, corn, and herbs, the shredded cheese is the last ingredient to go on top before baking the stacked enchilada in the oven.
Bake the Stacked Enchiladas in a preheated oven until the cheese melts, then cut it into 4 wedges.
To serve, place each wedge on a plate, top it with one scoop each of Zesty Guacamole and sour cream and add shredded lettuce on the side and top it with Black Bean and Corn Salsa & Enjoy!
Time: 30-35 minutes
9-inch cast iron or any ovenproof skillet
- 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
- Preheat oven to 300 F, center rack
- Add the black beans and corn to a colander, rinse under cold water and drain completely. Set aside.
- Lightly brush the bottom of the skillet with some olive oil.
- This is a 3 layered stacked enchiladas, so all the ingredients will be divided and layered between 3 flour tortillas.
- Place one flour tortilla in the bottom of the skillet, spread ⅓ of the refried beans evenly on the entire surface of the tortilla.
- Drizzle ⅓ of the enchilada sauce over the refried beans.
- Top with ⅓ of the rinsed and drained corn and black beans.
- Top with ⅓ of the sliced scallions and chopped cilantro.
- Top with ⅓ of the shredded cheese.
- Repeat the above steps 2 more times. The very top layer will be the shredded cheese.
- 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.
- 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.