Texas Stacked Enchiladas with Corn and Black Beans
Texas Stacked Enchiladas with Corn and Black Beans
  • prep: 25 min
  • cook: 10 min
  • total: 35 min
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  • servings:
  • Ingredients

    • 2 garlic cloves, sliced
    • 1/2 yellow onion, coarsely chopped
    • 1 (28-ounce) can whole, peeled tomatoes
    • 2 tablespoons all-purpose flour
    • 2 teaspoons ancho chile powder, or to taste
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 1/2 cup water
    • 1 tablespoon olive oil
    • 12 corn tortillas (6 to 7-inch size)
    • 2 tablespoons olive oil
    • 2 tablespoons finely chopped red or yellow onion
    • 1 cup frozen corn
    • 1/4 teaspoon salt
    • Pinch black pepper
    • 1 can black beans, rinsed and drained
    • 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

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