This Stacked Enchiladas and Beans recipe brings together layers of homemade enchilada sauce, crisp tortillas, flavorful bean-corn filling, and vibrant garnishes—creating a vibrant dish perfect for gatherings or cozy dinners alike. Instead of rolling each tortilla, you build edible towers: tortilla–sauce–filling, repeated three times, then topped with cheese, avocado, radish, and cilantro. The result is visually stunning and packed with Tex-Mex flavor.
First introduced to me in a rustic roadside diner, this dish immediately felt like a work of art on a plate—each towering stack was a perfect bite of textures and flavors. Since then, it’s become my trusty centerpiece for weekend brunches, casual dinner parties, and anytime I want something both comforting and show-stopping.
Let’s walk through the layers, sauces, and steps that turn simple ingredients into magic.
Table of Contents
Why You’ll Love It
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Visual wow factor—layered like mini enchilada lasagnas
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Fresh, homemade sauce offers depth and brightness
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Crunch meets creamy textures in every bite
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Easy to adapt—use different beans, cheeses, or garnishes, no complex rolling required
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Scalable—perfect for feeding a few or a small crowd
Ingredients
For the Sauce
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2 tablespoons all-purpose flour
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3 garlic cloves, sliced
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¼ teaspoon dried oregano
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2½ teaspoons ancho chile powder (or to taste)
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1 (28-ounce) can whole, peeled tomatoes
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1 yellow onion, coarsely chopped
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½ teaspoon kosher salt
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½ cup water
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1½ tablespoons olive oil
For the Tortillas
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12 corn tortillas (6–7 inch)
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2½ tablespoons olive oil, for coating
For the Filling
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1 can beans, rinsed and drained (e.g. black or pinto)
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1½ cups frozen corn
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2 tablespoons finely chopped yellow onion
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¼ teaspoon kosher salt
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Pinch of black pepper
Garnishes
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4 oz queso fresco (or feta/Monterey Jack), crumbled
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1 ripe avocado, sliced
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4–6 radishes, thinly sliced
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Cilantro leaves (from about ¼ bunch)
Instructions
1. Preheat Oven
Preheat oven to 350°F.
2. Prepare the Sauce
Add garlic, chopped onion, whole tomatoes, flour, ancho chile powder, oregano, salt, and water to a blender. Purée until smooth. Heat olive oil in a deep skillet over medium. Pour in sauce and bring to a boil, stirring often. Reduce heat and simmer for about 10 minutes (use a splatter guard), until thickened like heavy cream. Add more water if it becomes too thick.
3. Crisp the Tortillas
Brush one tortilla with olive oil on both sides, then layer a second tortilla on top and brush again. Repeat with remaining tortillas and stack them as you go. Press down gently and spread the stack out on two baking sheets. Bake for approximately 10 minutes, until edges are lightly crisp.
4. Make the Filling
In a microwave-safe bowl, combine chopped onion, corn, salt, and pepper. Microwave for about 2 minutes until warmed. Add beans and microwave for another minute to heat through. Keep warm.
5. Assemble the Enchilada Stacks
Place four plates or small baking trays near the oven. For each stack:
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Dip a tortilla in the sauce and place it on the plate
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Spread 2 tablespoons of the bean-corn filling on top
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Dip a second tortilla, place it on top, add more filling
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Repeat with a third tortilla, then finish by spooning sauce on top
6. Garnish Each Stack
Sprinkle queso fresco, top with avocado slices, radish slices, and cilantro. Repeat assembly for the remaining tortillas. If needed, keep assembled stacks warm in the oven as you finish.
7. Serve Immediately
Bring all stacks to the table together and serve warm.
Chef’s Tips
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Blend sauce first to ensure flavor melds well before cooking
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Crisp tortillas gently for texture without turning them too stiff
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Balance the heat: ancho chile powder adds gentle warmth, but taste and adjust if needed
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Prep garnishes early—they make the dish feel fresh and elevated
Storage Tips
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Store leftovers in airtight containers in the fridge for up to 3 days
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Reheat gently in the oven or microwave—add a splash of sauce to keep stacks moist
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Avoid freezing assembled stacks to preserve texture
Final Thoughts
These Stacked Enchiladas and Beans bring Tex-Mex flavor, texture, and theater to the table without the fuss of rolling individual tortillas. Sauce-drenched tortillas, savory beans, melty cheese, and crisp garnishes unite into mini towers of delicious comfort. Perfect for family dinners, weekend brunches, or any time you want impressive, yet simple, homemade food.
Stacked Enchiladas and Beans
Ingredients
Method
- Preheat oven to 350°F.
- Add garlic, chopped onion, whole tomatoes, flour, ancho chile powder, oregano, salt, and water to a blender. Purée until smooth. Heat olive oil in a deep skillet over medium. Pour in sauce and bring to a boil, stirring often. Reduce heat and simmer for about 10 minutes (use a splatter guard), until thickened like heavy cream. Add more water if it becomes too thick.
- Brush one tortilla with olive oil on both sides, then layer a second tortilla on top and brush again. Repeat with remaining tortillas and stack them as you go. Press down gently and spread the stack out on two baking sheets. Bake for approximately 10 minutes, until edges are lightly crisp.
- In a microwave-safe bowl, combine chopped onion, corn, salt, and pepper. Microwave for about 2 minutes until warmed. Add beans and microwave for another minute to heat through. Keep warm.
- Dip a tortilla in the sauce and place it on the plate
- Spread 2 tablespoons of the bean-corn filling on top
- Dip a second tortilla, place it on top, add more filling
- Repeat with a third tortilla, then finish by spooning sauce on top
- Sprinkle queso fresco, top with avocado slices, radish slices, and cilantro. Repeat assembly for the remaining tortillas. If needed, keep assembled stacks warm in the oven as you finish.
- Bring all stacks to the table together and serve warm.
