Texas Stacked Enchiladas with Corn and Black Beans

Think of these as a deconstructed enchilada: warm corn tortillas layered with sweet corn, black beans, cheese, and spicy salsa. They're quicker and easier than traditional enchiladas, great for a weeknight meal!

  • Prep time: 25 minutes
  • Cook time: 10 minutes
  • Yield: 4 to 6 servings


For the sauce

  • 2 garlic cloves, sliced
  • 1/2 yellow onion, coarsely chopped
  • 1 (28-ounce) can whole, peeled tomatoes
  • 2 tablespoons all-purpose flour
  • 2 teaspoons ancho chile powder, or to taste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1 tablespoon olive oil

For the tortillas

  • 12 corn tortillas (6 to 7-inch size)
  • 2 tablespoons olive oil

For the filling

  • 2 tablespoons finely chopped red or yellow onion
  • 1 cup frozen corn
  • 1/4 teaspoon salt
  • Pinch black pepper
  • 1 can black beans, rinsed and drained

For the garnishes

  • 4 ounces queso fresco, crumbled (or feta or Monterey jack)
  • 1 ripe avocado, cut into slices
  • 4 to 6 radishes, thinly sliced
  • Leaves from 1/4 bunch cilantro

Special equipment:

  • 2 baking sheets


1 Preheat the oven to 350ºF.

2 Make the sauce: In a blender, puree the garlic, onion, tomatoes, flour, chili powder, oregano, salt and water until smooth.

In a deep skillet over medium heat, heat the oil. Add the sauce and cook, stirring often, until it comes to a boil.

Lower the heat and cook the sauce at a steady simmer for 10 minutes. It may sputter like mad, so either stir often or top with a spatter guard. The sauce should have the consistency of heavy cream. Add more water to thin it if necessary.

Note: you may have a bit more sauce than you need. It can be stored in the refrigerator for up to 5 days and used for leftovers.

Vegetarian Enchilada Stack make the sauceVegetarian Stacked Enchiladas Blend the Sauce

3 Bake the tortillas: Using a pastry brush, brush both sides of one tortilla with oil and place it on a plate. Set a second tortilla on top and brush the top with oil. Continue to brush and stack the tortillas in the same manner.

When done, press down on the stack gently so that that both sides of each tortilla are lightly coated with oil. This way, all the sides get covered with oil as you create the stack.

Spread them out on two baking sheets. Bake for 10 minutes, or until slightly crisp at the edges.

Note: You can prepare the tortillas up to a day ahead. Cool completely, then transfer to a plastic zip-top bag and store at room temperature.

How to Make Stacked Enchiladas brush the tortillas with oil

4 Prepare the filling: In a microwave-safe bowl, combine the onion, corn, salt and pepper. Microwave for 2 minutes. Add the beans and microwave for one minute longer, or until the filling is hot all the way through. Cover and keep warm.

Note: The filling can be prepared up to a day ahead and refrigerated. 

5 Assemble the enchiladas: Set 4 plates next to the stove.

Dip one tortilla in the sauce and set it on one of the plates. Spread 2 tablespoons of the filling over the tortilla. Dip a second tortilla in the sauce and place it on top. Spread with 2 more tablespoons of the filling. Dip a third tortilla in the sauce and place on top of the stack. Spoon a little more sauce over the top.

Sprinkle the stack with one-fourth of the cheese, one-fourth of the avocado slices, one-fourth of the radishes and top with one-fourth of the cilantro leaves.

Repeat with remaining tortillas, sauce, and garnishes.

If desired, transfer each stack to a baking sheet in a 350°F oven to keep warm as you finish assembling the rest. Serve all the stacks together at once.

Vegetarian Enchilada Stack dip the tortilla in the sauceHow to Make Stacked Enchiladas with Corn and Black Beans assemble the ingredients

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  • Mable Banks Green

    I am a former native of Alamogordo New Mexico and as far back as I can remember, we have always made our enchiladas as stacked. I am 82 yrs. old.
    Mable Banks Green

  • Dick

    As far as the origin is concerned, they are similar in construction but different ingredients to the Huevos Motulenos served in the northern Yucatan peninsula and named after the town of Motul. Also Delicious!

  • Autumn Perales

    As a Tex-mex native, they’re not called stacked enchiladas, they’re called enchiladas montadas and they’re topped with a fried egg. We don’t put beans or corn in them.

  • WileyP

    I have seen stacked enchiladas served in Texas and also in Arizona. When they are on a menu, you will see them listed as “New Mexico Style” enchiladas. Why? Because they are indeed a New Mexico thing! As a New Mexican myself, I was not even aware that enchiladas could (or would) be served rolled until I was into my 20s and had moved out of state! flat enchiladas are among the top reasons why I retired back in New Mexico!

    • Jane M.

      Fellow New Mexican here, Wiley. And… we all know that Hatch dried hot red chiles makes the best enchilada sauce in the world. BTW, do you put a fried egg, over easy, on the top of your stack? Someone (when I lived in NM) once called it “Santa Fe” style enchiladas which had chopped onions and grated Colby cheese heavily sprinkled over each dipped tortilla, usually 4-5 layers.

  • KJill

    My DH was just telling talking about how his mother made these strange stacked enchiladas when he was a kid. His parents had been stationed at an air base in Texas in the 1950’s. We lived in southern New Mexico for years and never saw these so he just wondered if it was a weird thing only his mother did. I don’t know what she put in them but there wouldn’t have been any chiles involved, black pepper is pushing it for her. We love ancho chile so I am excited to try this version for him.

  • Bebe

    A Mexican in-law years ago taught me to make rolled enchiladas. She always used corn tortillas, preferably yellow, and fried the tortillas before dipping them in the sauce. She used canned La Victoria enchilada sauce. (You’d be amazed to find out how many great Mexican cooks are not purists about doing everything from scratch. Pragmatists, they say “why bother?”) She did this for rolled enchiladas one at a time. The frying was not a big deal. A small amount of oil in a cast iron skillet, the tortilla slipped in and left for only a few seconds, then out again.

    Her enchiladas and my copies were the best I’ve ever eaten.

    Must try this, although I really like the rolled ones so much!

    • Bebe

      Ha! Just scrolled down to read the rolled enchilada recipe below and lo and behold, there is a Reply from me that says about the same thing I’ve said regarding this recipe.

      I will add one thing: The same aunt-by-marriage taught me to make tacos. Instead of adding shredded lettuce to them, she used the shredded lettuce dress with vinegar and a little salt. Maybe a very little oil.