It's like lasagna ... but better.
Ingredients
1 onion, diced
2 cans black beans, drained and rinsed
2 cans diced tomatoes (I used Rotel with lime juice and cilantro)
1 can diced green chiles
1 can corn, drained
3 cups cooked protein (shredded chicken, pulled pork, browned hamburger)
3 cups red enchilada sauce
Taco seasoning
About 12 corn tortillas
3 cups shredded cheese (Mexican, cheddar, pepper jack)
Cilantro - chopped fresh, or dried
Preparation
- Preheat oven to 400.
- Dice, chop and drain your ingredients.
- In a large bowl, mix onion, black beans, chiles, corn and protein. Sprinkle liberally with taco seasoning and mix well.
- In a 9 x 13 baking pan, pour enough enchilada sauce to cover the bottom. Then build your layers like this: Tortillas. Bean/Meat filling. Cheese. Tortillas. Bean/Meat filling. Cheese. Tortillas. Enchilada sauce. Cheese.
Cook
Bake covered (foil will do) for 20 minutes, then uncovered for another 20 or until the cheese is bubbly and the middle is hot.
Serve
Sprinkle with cilantro to serve. Sour cream and hot sauce are great toppings, along with tortilla chips and salsa.
A Little Backstory
We've made this a couple of times - once with chicken, once with pulled pork from the crockpot, both fabulous. Feel free to improvise as always. You could use chunky salsa instead of the tomato, or pico de gallo instead of the onion/tomato/green chili combo. I also have swapped the green chiles for the more spicy chipotle pepper.
Double the recipe and make two! Eat one, freeze one. Or eat one, give the other one away. I left one on my niece's doorstep during the pandemic. Which is a sentence I never thought I'd write.
The leftovers are amazing warmed up - if you have any. Even the picky teen came back for seconds.
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