6 flour tortillas cut in halves
1 can (1 lb) old el paso refried beans green chilies
1 can (15.5 oz) black beans
3 tbsp taco seasoning
2 onions diced
2 tomatoes diced
1 jalapeno, deseeded and finely chopped
1 can (19 oz) enchilada sauce
mexican blend shredded cheese, 8 oz +
handful of fresh cilantro, chopped
1. chop veggies (onions, jalapeno, tomatoes)then add them to a mixing bowl, top with 2 tbsp taco seasoning, mix, set aside.
2. in another bowl, mix can of black beans with refried beans. mix in 1 tbsp taco seasoning, set aside.
3. preheat oven to 400 degrees.
4. cut 6 tortillas on half.
5. in a 9x13 inch baking pan add 3 ladles of enchilada sauce. spread until pan is well coated.
6. place 4 pieces of tortillas
7. add 3 big spoonfuls of beans and spread evenly.
8. add a smooth layer of veggies.
9. add 3 more ladles of enchilada sauces.
10. top with 2 handfuls of cheese.
11. repeat layers of tortillas, beans, veggies, sauce, then cheese.
12. layer 2 more times so you have 3 layers total. top last layer with remaining enchilada sauce.
13. bake in oven for 25 minutes.
14. top with cilantro and comer bien!
don't forget to pair with a margarita,
c'mon it's cinco de mayo.
1. mango margarita
2. guava margarita
3. guanabana margarita
4. peach margarita
