Stacked Bean Enchiladas

Since I`m too lazy to actually roll a pan of enchiladas, this is the next best thing. This is pretty simple and fairly healthy. It`s also made with pantry staples. I really don`t have much more to say about it, so here it is.



What I Used:

Enchilada Sauce

1 28 Oz Can Fire Roasted Tomatoes

3 Large Cloves Garlic, minced

1/2 Large Sweet Onion, diced

6 oz of Canned Green Chiles

1 Chipotle Pepper cut up + approx 1 tablespoon of the sauce

approx 1 Teaspoon each of Crushed Red Pepper, Cumin, Chili Powder.

Sea Salt, Black Pepper

1 Tsp Olive Oil


2 15oz Cans of Beans, Drained and Rinsed – I used 1 Black and 1 Red

4 Oz Shredded Cheddar

1/2 Diced Onion

Chopped Olives

8 or so 6 inch Corn Tortillas


Guacamole: 1 avocado mixed with 1/2 pint of chopped tomatoes, lime juice and cumin + Sea Salt and Black Pepper.


Yogurt or Sour Cream


What I Did:

Heat the crushed red pepper and cumin. Add the olive oil, garlic, onions and spices. Sweat for about 7 minutes on low heat. Add the tomatoes, green chiles, chipotle + adobo and simmer on low for a half hour or so.

Dice the remaining veg if you haven`t and shred the cheese. Slice the tortillas in to strips.

Assemble the enchiladas. In a 13 inch rectangular pan, spoon a layer of the enchilada sauce and cover the bottom with tortilla strips.


Spoon a layer of beans, then onions, enchilada sauce, olives and cheese over the tortillas. Repeat and finish with just sauce, olives and cheese on top.


Loosely cover with foil and place in a preheated 350 degree oven for about 30 minutes until bubbling. Uncover and cook for another 10 minutes or so until cheese is golden.


Plate It.

Eat It.




One Comment on “Stacked Bean Enchiladas”

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