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.

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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

Filling:

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

Garnish:

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

Scallions

Yogurt or Sour Cream

Cilantro

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.

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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.

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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.

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Plate It.

Eat It.

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