Chili-Lime Black Bean Enchilada Stack

A delightful single-serving stack of corn tortillas layered with zesty black beans and smooth queso fresco, topped with tangy salsa verde and lime.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by preheating your oven to 375°F (190°C). Rinsing the black beans is essential to remove excess sodium for a fresher taste. Once rinsed, place the beans in a mixing bowl and gently mash them with a fork, leaving some whole to maintain texture.
2. 2.
   Spread about 2 tablespoons of salsa verde on the bottom of a small ovenproof dish. This prevents sticking and adds a zesty base layer to the stack. Lay one corn tortilla over the salsa, pressing it down gently.
3. 3.
   Top the tortilla with half of the mashed beans, spreading them evenly. Drizzle about 1 teaspoon of lime juice over the beans for added flavor depth. Sprinkle with 2 tablespoons of queso fresco, which will add creaminess and a mild tang.
4. 4.
   Add the second tortilla and repeat the layering with the remaining beans, another teaspoon of lime juice, and another 2 tablespoons of queso fresco. Pour the remainder of the salsa verde evenly over the top of the stack to help the flavors meld together as it bakes.
5. 5.
   Place the dish in the preheated oven and bake for about 15 minutes, or until the cheese is melted and the edges of the tortillas are slightly crisp. If you notice the top browning too quickly, cover loosely with foil. Once done, remove from the oven and let it cool slightly before transferring to a plate. Cut into wedges and serve warm, enjoying the balance of spicy, tangy, and cheesy flavors. If the enchiladas seem dry, consider adding more salsa or a dollop of sour cream when serving.