black bean and corn enchilada stack

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.

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hatch chile beef enchiladas with avocado salsa

I have always either been a student or a teacher, so my years really feel like they begin again in August. Since I'm a huge nerd and have always loved school (hence never really leaving), this time of year is always super exciting for me. A fresh start, renewed enthusiasm, brand new faces... and can't forget the joy of school supplies shopping. Who doesn't love new school supplies?!

This time of year is also exciting for me because I can finally get my favorite Hatch chiles again! Here in Texas, we're only able to get these from early August to the beginning of September usually. My favorite local grocery store even holds a Hatch Chile Festival every year in their honor! If you've never had Hatch chiles, you must try them if you can find them!

I used my first Hatches to make these enchiladas. These were a major hit around here. My husband has requested that I make these as often as possible! Super tender BBQ beef made in the crockpot and the easiest tomatillo-avocado sauce poured over the top makes these out of this world delicious.

Hatch Chile Beef Enchiladas with Avocado Salsa
makes 12 enchiladas

you'll need:
1 lb. shredded beef (for meals like this I use this simple method; you can also cheat and pick it up from your local BBQ restaurant!)
1 tablespoon canola oil
3 Hatch chiles, seeded and chopped (If you can't find Hatch, substitute 2 seeded and chopped jalapenos)
1/4 cup chopped green onions
3 garlic cloves, minced
2 cups freshly shredded pepper jack cheese (I found a Hatch chile jack at Whole Foods - delicious!)
1 (16 oz.) jar of tomatillo salsa
1 large avocado, peeled and pitted
juice of 1 lime
salt and pepper
12 tortillas (I used homemade flour tortillas - just make sure you use good quality!)
handful of chopped cilantro, for serving

Preheat oven to 400 degrees F.

Heat canola oil in a large skillet over medium-high heat. Add chiles and green onions and cook until softened, about 5 minutes. Add garlic and cook 1 more minutes. Transfer to a large bowl. Add beef and cheese to the bowl and toss to combine everything together.

To a blender, add tomatillo salsa, avocado, and lime juice. Blend until completely smooth. Taste for seasoning and add salt and pepper as needed.

Pour a bit of the salsa into the bottom of a baking dish (I used two 8x8 dishes for this recipe) - just enough for a light layer over the bottom. Now, assemble the enchiladas by placing a bit of the beef/pepper/cheese mixture, then rolling them tightly. Place seam side down into dish. Repeat with the rest of the mixture and tortillas.

Once all the enchiladas are assembled, evenly pour the remaining avocado salsa over the top. Sprinkle the top with the remaining cup of cheese. Bake for 25-30 minutes, until the cheese is bubbly and beginning to brown. Allow to stand for 5 minutes before serving.

Serve with chopped cilantro and whatever else you like - and enjoy!!

P.S. Don't forget to enter to win the cutest tea towel from Sunday Drive Designs! Giveaway ends this Friday!

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