Texas Stacked Enchiladas with Corn and Black Beans Recipe | Yummly

Texas Stacked Enchiladas with Corn and Black Beans

SIMPLY RECIPES
20Ingredients
35Minutes
410Calories
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Ingredients

US|METRIC
  • 2 garlic cloves (sliced)
  • 1/2 yellow onion (coarsely chopped)
  • 28 ounces whole peeled tomatoes (1 can)
  • 2 tablespoons all purpose flour
  • 2 teaspoons ancho chile powder (or to taste)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1 tablespoon olive oil
  • 12 corn tortillas (,, 6 to 7-inch size)
  • 2 tablespoons olive oil
  • 2 tablespoons yellow onion (finely chopped, or red)
  • 1 cup frozen corn
  • 1/4 teaspoon salt
  • 1 pinch black pepper
  • 1 can black beans (rinsed and drained)
  • 4 ounces queso fresco (crumbled, or feta or Monterey jack)
  • 1 avocado (ripe, cut into slices)
  • 6 radishes (thinly sliced)
  • 1/4 bunch cilantro (leaves from)
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    NutritionView More

    410Calories
    Sodium35% DV830mg
    Fat28% DV18g
    Protein25% DV13g
    Carbs18% DV54g
    Fiber56% DV14g
    Calories410Calories from Fat160
    % DAILY VALUE
    Total Fat18g28%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol15mg5%
    Sodium830mg35%
    Potassium980mg28%
    Protein13g25%
    Calories from Fat160
    % DAILY VALUE
    Total Carbohydrate54g18%
    Dietary Fiber14g56%
    Sugars3g6%
    Vitamin A25%
    Vitamin C35%
    Calcium15%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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