Black Bean Enchilada Stack

30 Apr

Black Bean Enchilada Stack

I love Mexican food, I have it probably 5 to 6 times a week between burritos, tacos, tortilla soup, huevos rancheros, etc. Since I began the Veg Project with my friend Steph, I have been working on changing some of my previously meat centric foods into a healthier vegetarian options. They are always amazing and totally delish. I used to make this enchilada stack with chicken but I think it’s even more tasty as a black bean veggie enchilada stack.








Black Bean Enchilada Stack


1 tablespoon vegetable oil

1 red bell pepper chopped

1 green bell pepper chopped

1/2 yellow onion chopped

1 zucchini chopped

1/2 teaspoon garlic powder

1 teaspoon chili powder

1 1/2 teaspoon cumin

1 cup cooked brown rice

1 15 oz can black beans

1/2 cup frozen corn kernels

1/2 can enchilada sauce (heat level to your preference)

corn tortillas

1-2 cups cheddar cheese shredded


chopped onion


diced avocado

sour cream


Heat vegetable oil over medium heat, add chopped onion, bell peppers, and zucchini with garlic powder, cumin, & chili powder and saute till tender (not browned) about 4-5 minutes, add in black beans, frozen corn kernels and  brown rice and heat until warmed through about 5-7 minutes. Remove from heat once all warmed through.

In a baking dish spoon enchilada sauce onto the bottom of the dish just to cover, dip corn tortillas in sauce and then flip them over so that both sides will have sauce on them, place them in the bottom of the dish so that they cover the bottom (may be overlapping). Spoon veggie/rice/bean mixture onto tortillas and cover evenly, add cheddar cheese to cover layer. Add another layer of sauce (may want to use the back of the spoon to spread the sauce over the tortillas and then add mixture, cheese, and sauce, (now for me this was to the top of my dish- it may not be for you, you can make as many layers as will successfully fit in your baking dish), then I added my last layer of tortillas and sauce and covered the top with a nice layer of cheddar cheese. Cover the baking dish with foil and bake in oven for approximately 20 minutes until cheese is melted and bubbly. Serve with garnishes listed above. Enjoy!

One Response to “Black Bean Enchilada Stack”

  1. Kath April 30, 2013 at 6:23 pm #

    Looks sooo yummy! I want to make this now 🙂 will have to settle for later this week…

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