Christmas Roast Vegetarian Enchilada Stack
This Vegetarian Enchilada Stack combines corn tortillas, premium Christmas Roast® Salsa, black beans and cheese for a delicious and unique take on the traditional enchilada.
Ingredients
- 6 BUENO® Corn Tortillas
- ¼ cup Vegetable oil for frying tortillas
- 1 cup BUENO® Christmas Roast® Green Chile Salsa
- ½ cup white onion diced
- ½ cup black beans drained, rinsed
- ½ cup cheddar/Monterey Jack cheese blend shredded
- 1 green onion sliced
Instructions
- Preheat oven to 425°F.
- In a medium skillet, heat olive oil over medium heat.¼ cup Vegetable oil for frying tortillas
- Quickly dip each corn tortilla in hot oil. Remove and set on paper towels to absorb any excess oil. Set aside.6 BUENO® Corn Tortillas
- Layer each tortilla with approximately 2 Tbsp. salsa, 2 tsp. onions, 2 Tbsp. black beans and 1 Tbsp. cheese. Repeat five additional layers until all ingredients are used.1 cup BUENO® Christmas Roast® Green Chile Salsa, ½ cup white onion, ½ cup black beans, ½ cup cheddar/Monterey Jack cheese blend
- Bake for 15 minutes.
- Remove from oven. Let rest covered for 5 minutes before serving. Cut into 4 pie wedges. Garnish with sliced green onions, if desired.1 green onion
Notes
Option: You may substitute pinto beans instead of the black beans.
Nutrition
Calories: 191kcalCarbohydrates: 15gProtein: 5gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 8mgSodium: 124mgPotassium: 125mgFiber: 3gSugar: 1gVitamin A: 94IUVitamin C: 2mgCalcium: 101mgIron: 1mg
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