Black Bean and Corn Enchilada Stack

Name: Black Bean and Corn Enchilada Stack
Ingredients: 2 cans 15-oz. Cans Black Beans, Drained And Rinsed; 1 can 15-oz Can Red Enchilada Sauce; 1 cup Frozen Corn; 4 whole Jalapenos, Seeded And Diced; 1/2 teaspoons Kosher Salt; 1/2 teaspoons Chili Powder; 1/2 teaspoons Garlic Powder; 1 dash Cayenne Pepper; 1 cup Shredded Pepper Jack Cheese; 12 whole Corn Tortillas; 1 whole Green Onion, Sliced, For Garnish

11 ingredients

11 steps

Ingredients

2 cans 15-oz. Cans Black Beans, Drained And Rinsed
1 can 15-oz Can Red Enchilada Sauce
1 cup Frozen Corn
4 whole Jalapenos, Seeded And Diced
1/2 teaspoons Kosher Salt
1/2 teaspoons Chili Powder
1/2 teaspoons Garlic Powder
1 dash Cayenne Pepper
1 cup Shredded Pepper Jack Cheese
12 whole Corn Tortillas
1 whole Green Onion, Sliced, For Garnish

Directions

1

Preheat oven to 400 F. Spray an 8x8 baking dish with cooking spray.
2

In a large bowl, combine black beans, 1 cup of the enchilada sauce, the corn, jalapenos, salt, chili powder, garlic powder, cayenne, and half of the cheese.
3

Pour a bit of the remaining enchilada sauce into the bottom of your baking dish, swirling to coat.
4

Place a layer of 4 corn tortillas on top of the sauce.
5

Add 1/2 of the black bean and corn mixture on top.
6

Repeat with another layer of sauce, corn tortillas and the remaining black bean mixture.
7

Add the final layer of tortillas, then top with the remaining enchilada sauce and cheese.
8

Bake for 20-25 minutes or until hot and bubbly.
9

Remove dish from the oven and set it on a rack.
10

Allow it to stand for about 5 minutes before serving.
11

Garnish with green onions if desired.