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Happy Monday, y'all! I'm home again today from school (not complaining) because of this crazy, icy weather we've been having. I know that those of you who live up north are probably laughing at us right now, but just remember that here in Texas we get over 50 days of 100+ degree weather every year... so we get a pass when the cold finally hits. :)
As promised, here's another fast, easy supper for you guys. This one is a total no-brainer that I just made up on the fly as I was trying to use up what's left in our pantry and fridge. I knew I'd like it because I love all the ingredients, but it turned out even better than I expected! We absolutely loved this, and it made great leftovers for dinner the next day as well. During this hectic season, doesn't a delicious, no-brainer dinner sound just right?
Black Bean and Corn Enchilada Stack
4-6 servings
you'll need:
2 (15 oz.) cans of black beans, drained and rinsed
1 (15 oz.) can of red enchilada sauce
1 cup frozen corn
4 jalapenos, seeded and diced
1/2 teaspoon kosher salt
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
dash of cayenne pepper
1 cup shredded pepper jack cheese
12 corn tortillas
sliced green onions, for garnish
Preheat oven to 400 degrees F. Spray an 8x8 baking dish with cooking spray.
In a large bowl, combine black beans, 1 cup enchilada sauce, corn, jalapenos, salt, chili powder, garlic powder, cayenne, and 1/2 cup cheese.
Pour a bit of enchilada sauce into the bottom of your baking dish, swirling to coat. Place a layer of 4 corn tortillas on top. Add 1/2 of the black bean and corn mixture on top. Repeat. Add a final layer of tortillas, then top with remaining enchilada sauce and cheese.
Bake for 20-25 minutes, until hot and bubbly. Allow to stand for about 5 minutes before serving. Garnish with green onions if desired.
im at work today and its been really really depressing staying home :( I m all about no brainer dinner and this is a win :)
ReplyDeleteThanks dear. Hope you're staying warm - we had a late start to school today!
DeleteLooks delicious and I'm all about easy!! Stay warm and cozy there Marie!
ReplyDeleteThanks, Maria! :)
DeleteThis a great filling vegetarian meal! Yummmmm! I heart tostadas!!
ReplyDeleteDefinitely hearty enough to never miss the meat! Thanks, Sophia!
DeleteThis is definitely my type of dinner! Black beans and corn are always my favorite!
ReplyDeleteYou should definitely give this a try then! :)
DeleteNothing closes down here unless we get like 2 feet of snow...even then it's iffy :) Enjoy the time off, though!! Love this meal and how easy it seems to make!
ReplyDeleteHaha, we're definitely wimps down here when it comes to snow!
DeleteA delicious, no-brainer dinner sounds perfect. How awesome that you were able to come up with a dish like this with just odd and ends.
ReplyDeleteIsn't that the best, when you have everything already on hand?!
DeleteSounds amazing Marie! I know what I'm having for dinner... yum! :) Thanks for sharing and have a great week!
ReplyDeleteOhh let me know if you try it! Thanks, Anne!
DeleteOur turn for a snow day today. Wish I had this enchilada to cozy up to right now!
ReplyDeleteHope you're staying cozy!
DeleteWe had Friday off, but it cleared up here by Monday so things are back to normal for us. It's crazy how the weather can go from 70s to 30s in 24 hours!
ReplyDeleteI know! It's pretty typical for Texas weather though... :)
DeleteOoo, this looks so delicious! I've been craving Mexican food like nobody's business and this looks irresistible, Marie!
ReplyDeleteOn the fly dinners are always the best!!! This looks so good Marie! Totally jealous of your winter weather. We are looking at 70 degrees this weekend. Not very Christmas-ey!
ReplyDeleteSoooo scrumptious! Can you just come over and make me dinner already? I'm drowning in Christmas cookies and can't think about it these days.
ReplyDelete