Black Bean And Vegetable Stacked Enchilada Recipe – a delicious recipe with light extra virgin olive oil, onion, poblano chiles, red bell pepper, corn kernels, zucchini. Easy to follow and perfect for any occasion.
-
1
To cook your own black beans: Rinse 1 lb.
-
2
of beans in a strainer and check for stones and dirt clumps.
-
3
Place them in a large pot with 9 c. of water, 1 minced onion, 4 cloves of chopped garlic, 1 dry chipotle (optional but good), 2 bay leaves and 1 tsp.
-
4
of salt.
-
5
Bring to a simmer and cook on low heat for about 2 to 2-1/2 hrs.
-
6
During the last 30 min, add in 1 Tbsp.
-
7
of cider vinegar and 1 more tsp.
-
8
of salt.
-
9
Continue to cook till the beans are tender.
-
10
You'll have about 2 c. more beans than needed here.
-
11
If you cook your own beans, add in about 15 min to the preparation time and 2 1/2 hrs to total time.
-
12
If you use canned black beans, drain and rinse them first.
-
13
For the Vegetable Layer: Heat the extra virgin olive oil in a wide skillet over medium heat and cook the onion just till softened, about 4 min.
-
14
Meanwhile, remove the seed pods from the poblano chiles by cutting around the stems.
-
15
Cut the chiles into strips and dice.
-
16
Add in them to the onion and continue to cook.
-
17
After 5 min, add in the bell pepper, corn and zucchini.
-
18
Cook till the zucchini is tender, a couple of min longer.
-
19
Season with salt and pepper to taste.
-
20
Set aside.
-
21
For the Salsa Layer: Combine the onion, tomatoes, jalapenos and cilantro.
-
22
Season with the chile pwdr and salt.
-
23
For Assembly: Drain off any excess liquid from the black beans and roughly puree them in a food processor.
-
24
Set aside.
-
25
Oil a 15- by 10-inch jellyroll pan (a 12-inch paella pan also works well).
-
26
Heat the oven to 350 degrees.
-
27
Lay out the first tortilla in the middle of the baking dish.
-
28
Spread on a thin layer of pureed black beans, about 1/2 c.. Next add in a layer of sauteed vegetables, about 1/2 c. of grated cheese and a layer of salsa.
-
29
Repeat layering.
-
30
As you build, lightly press in the middle.
-
31
The torta tends to bunch up in the middle.
-
32
Do not press too hard or possibly overwork when spreading.
-
33
Just lightly spread on each layer.
-
34
Finish with the sixth tortilla, spread on the last layer of beans, a layer of salsa and 1 c. of cheese.
-
35
Bake till the cheese is bubbly and beginning to brown, about 35 min.
-
36
Allow the torta to rest about 15 min before serving.
-
37
This recipe yields 6 to 8 servings.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: ["1 Tbsp. light extra virgin olive oil", "1 x onion minced", "4 x poblano chiles", "1 x red bell pepper diced", "2 x ears corn kernels cut off", "3 sm zucchini diced Salt to taste Freshly-grnd black pepper to taste", "1/2 c. diced sweet onion", "3 x tomatoes seeded, diced (or possibly 5 seeded diced plum tomatoes)", "1 x jalapeno - (to 2) seeded, chopped", "1/4 c. chopped cilantro", "1 tsp New Mexican chile pwdr", "1 tsp salt", "3 c. cooked black beans divided", "6 x flour tortillas - (10"" dia) Vegetable Layer divided", "3 1/2 c. grated Jack cheese divided Salsa Layer divided"].
Yes, Black Bean And Vegetable Stacked Enchilada Recipe falls under the Vegetarian 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.