Smoky Chipotle Black Bean & Corn Enchilada Stack

Ingredients

• 6 small Corn tortillas
• 1 cup Black beans (cooked or canned, drained)
• 1 tablespoon Chipotle in adobo (chopped)
• 3/4 cup Canned corn (drained)
• 1 tablespoon Olive oil
• 1/4 cup Onion (finely diced)
• 2 cloves Garlic (minced)
• 1 teaspoon Ground cumin
• 1/2 teaspoon Smoked paprika
• 1/4 teaspoon Salt
• 1/8 teaspoon Black pepper
• 1/2 cup Shredded cheddar cheese
• 1/2 cup Milk (or unsweetened plant milk)
• 2 tablespoons Cream cheese
• 1/4 cup Sour cream
• 1 small Lime (zest and juice)
• 1 tablespoon Cilantro (chopped)(optional)
• 2 tablespoons Water(optional)

Instructions

1. 1

   Prep (25 minutes total): Heat olive oil in a skillet over medium heat. Add onion and cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds.

2. 2

   Cook the smoky chipotle black beans (about 10 minutes): Add black beans, chipotle in adobo, cumin, smoked paprika, salt, and pepper. Mash lightly with a spoon, then stir in corn. Cook 6–8 minutes until thick and smoky; add 1–2 tablespoons water only if it looks dry.

3. 3

   Make the quick queso-style sauce (about 8 minutes): In a small pot over low heat, warm milk and cream cheese until smooth. Stir in cheddar until melted and glossy. Keep warm (do not boil).

4. 4

   Assemble and bake (35 minutes total cook time): Preheat oven to 400°F (205°C). Lightly warm tortillas so they don’t crack (microwave 10–15 seconds or briefly toast in a dry pan). For 2 servings, stack in a small baking dish: place 2 tortillas, spread a portion of bean-corn mixture, drizzle queso, then repeat once more (ending with tortillas). Pour remaining queso over the top.

5. 5

   Bake and finish: Bake 20–25 minutes until bubbly and edges are lightly crisp. Rest 5 minutes, then mix sour cream with lime zest and lime juice. Spoon lime crema over the stack and top with cilantro if using. Serve.