Variation of Black Bean Enchiladas

I posted my recipe for Black Bean Enchiladas over a year ago here: http://chefholly.blogspot.com/2006/06/vegetarian-black-bean-enchiladas-about.html

Since then, I've started making a stacked enchilada, rather than rolling them. This is SO much easier!! This version uses 8 tortillas rather than 12. Here is how I do it.

• Prepare sauce as directed in original recipe (or try my Easier Enchilada Sauce!).


• Cut 8 corn tortillas in half


• Pour 1 cup of sauce into bottom of pan and spread evenly.


• Arrange 8 tortilla halves along bottom of the pan (Note in the pic, I used 7 halves... just overlap 2 halves in the middle slightly when using 8).

• Pour drained can of black beans over tortillas and spread evenly.








• Add 1 cup of enchilada sauce and spread evenly.





• Arrange the other 8 tortilla halves on top of the beans and sauce




• Add last 1 cup of sauce

Add 1 cup of shredded cheese

• Bake for about 25-30 minutes in 350 degree oven
• Cut into whatever portions you like




• Enjoy!