Black bean enchilada stacks

With my husband down with a stomach flu, dinner time tonight was one of those Whatever I Want kind of nights. I considered eating a Nutella & Banana sandwich but I’d already had that once today (for lunch). What I really wanted was the Black Bean Pie I’d seen earlier this week over at 28 Cooks, but I didn’t have a premade pie crust and I sho’ wasn’t in the mood to fuss with making the crusts myself.

I probably should have just turned the black beans into a simple bowl of soup with a baguette but, oh no, that wouldn’t have gotten near as many dishes dirty. The following recipe yields 2 enchilada stacks (lunch tomorrow is taken care of):

Ingredients
2 Tbsp olive oil
1 clove garlic, chopped
1/4 cup yellow onion, chopped
1/4 cup green bell pepper, chopped
1/8 cup red bell pepper, chopped
8 white corn tortillas
1 can black beans
1/4 cup salsa
1/8 tsp ground red pepper
1/8 tsp cumin
salt to taste
3/4 cup monterrey jack cheese, shredded
1/2 small avocado, chopped
1/4 cup tomato, chopped
2 Tbsp sour cream
salt, to taste

Heat oil in pan over medium heat. Add garlic, onions, and red pepper and cook until onions are clear (about 5 minutes).

Toast the tortillas. On an electric range, heat a non-stick pan and cook tortilla until it begins to brown and flip. On a gas range, cook tortillas over low heat directly on the burner grate for about 1 minute each side.

Add black beans, red pepper, and cumin. Stirring constantly, cook until beans are heated through (about 5 minutes) and the mixture is bubbly. Add salt as necessary.

Assemble the stacked enchiladas: Place one tortilla on the plate and top with about 1/4 cup black bean mixture and 1/4 cup cheese. Top with next tortilla and repeat (each stack will have 4 tortillas). Top the stacks with the remaining black bean mixture, avocado, tomato, and a dollup of sour cream.