Black Bean and Corn Enchilada Stack Recipe

Name: Black Bean and Corn Enchilada Stack
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

706

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Black Bean and Corn Enchilada Stack falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean and Corn Enchilada Stack

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions