Tuesday, January 8, 2013

Stacked Black Bean Enchilada Pie

Enchiladas take on a whole new look with this easy and delicious stacked version. This is one of those recipes that I was hoping to have some leftovers of so I'd get a night off of cooking... no such luck. It was so good, my family devoured it in one sitting!



Stacked Black Bean Enchilada Pie
((Printable Recipe))

Ingredients:
6 (10 inch) flour tortillas
1 tablespoons olive oil
1 large onion, diced
1 jalapeño pepper, minced
2 cloves garlic, minced
1/2 teaspoon ground cumin
salt and pepper to taste
2 cups frozen corn, defrosted
4 green onions, sliced
1 (15 ounce) cans black beans, drained and rinsed
8 ounces Colby/Jack cheese, shredded
1/4 cup minced cilantro, optional

For the enchilada sauce:
1 tablespoon olive oil
1 small onion, diced
1 clove garlic, minced
1 (28 ounce) can crushed tomatoes
2 tablespoons chili powder
1 1/2 teaspoons cumin

Directions:
1. Preheat oven to 400 degrees F.  Trim the tortillas with a paring knife, to fit in a 9-inch springform pan.  Set aside.

2. For the sauce, heat 1 tablespoon olive oil and sauté the onion for about 5 minutes, until it begins to turn translucent.  Add the garlic, chili powder, and cumin and cook for an additional minute. Add the crushed tomatoes and simmer for 5 minutes. Set aside.

2. For the filling, heat 1 tablespoons of oil in a large skillet over medium heat.  Add the onion and cook for about 5 minutes.  Add the jalapeño, garlic, and 1/2 teaspoon cumin.  Season with salt and pepper, and cook for an additional minute.  Add the beans, corn, and green onions.  Remove from heat and set aside.

3. In a greased springform pan, place a generous 1/4 cup of enchilada sauce.  Spread it to the edges with the back of a spoon and place 1 tortilla on top.  Place another heaping 1/4 cup of enchilada sauce on top of the tortilla, smoothing out to the sides.  Sprinkle with a heaping 1/2 cup of the black bean mixture.  Then sprinkle with about a 1/2 cup of cheese. Repeat the layers of tortilla, sauce, black beans, and cheese 4 more times.  After the last tortilla is stacked, pour over the remaining sauce and remaining cheese.

4. Place the spring form pan on top of a cookie sheet pan and bake for 20-25 minutes. Cool 10 minutes. Carefully run a knife along the sides of the pan before you remove the side. To serve, slice into wedges and sprinkle with fresh chopped cilantro.

Linked to: Weekend Potluck

12 comments:

  1. Oh wow - what a gorgeous picture!

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  2. Hi there. Food on Friday: Corn on Carole's Chatter is now open for entries. This looks like a good one! I do hope you link it in. This is the link . Please do pop back to check out some of the other links. Have a great week.

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  3. This is in the oven right now and I'm salivating just thinking about digging in. Thanks for this!

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  4. My husband and I are trying out a vegetarian diet for the month of May. Day 23 I made this, he said its the first meal that didn't seem like it was "missing" meat. Very tasty!

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    1. What a wonderful compliment! Thank you, Jessica. Here is another recipe my (now full time vegetarian) husband loves... Lentil & Brown Rice Tacos: http://www.crunchyrock.com/2011/05/lentil-brown-rice-tacos.html

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  5. All these years I've been searching for this one kind of lasagna that I had in California, after one bite i was taken to food heaven. It was full of 'parmigiano' cheese as the waitress said, basil and cream. It was simple and heavenly, I've been practicing all month to recreate that and i think i have it down. I need to get better china if i dare serve it at a luncheon.

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  6. LOVE that picture. It's very artistic. The stacked enchiladas look delicious. Pinning now :)

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  7. When I made this, it was extremely spicy! My boyfriend likes spicy and he could hardly handle it. Does the sauce really call for 2 tablespoons? Or is that a mix up?

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    Replies
    1. The amount is correct. I have never found it to be overly spicy. I'm wondering if not all chili powders are created equal as far as heat level.

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