This Stacked Veggie & Smoky Black Bean Enchilada is not only easy to make, it’s healthy, yummy, and uses leftovers! How awesome is that! Oh yeah, and it’s vegan, vegetarian, gluten-free, and dairy free, so it fits many styles of eating.
Heat the olive oil in a large pan over medium-high heat. Sauté the onion for about 5 minutes, until softened, and add the zucchini and corn. Cook for an additional 5-10 minutes until the veggies are heated through. Add the black beans to the skillet, stir to combine, and remove from the heat.
1 teaspoon olive oil, 1 small red onion, 1 ½ cups chopped zucchini, ½ cup frozen corn kernels, 15 ounce can black beans
Pour ½ cup of Smoky Black Bean Chili Soup into the bottom of a 1.5 quart baking dish or a 13x9 pan, and spread it around to coat the bottom of the dish. Place 3 tortillas on the chili. Top the tortillas with 1/3 of the black bean veggie mixture. Top with ½ cup of chili. Place 3 more tortillas on top. Cover with ½ of remaining veggies, and ½ cup of chili. Continue stacking with remaining 3 tortillas, remaining veggies, and remaining chili.
2 cups Smoky Black Bean Chili Soup, 9 corn tortillas
Bake for 20-25 minutes, until warmed through. Remove from the oven and allow to cool for 10 minutes.
Serve with Easy Enchilada Sauce, and garnish with chopped cilantro.