Black Bean And Vegetable Stacked Enchilada Recipe

• 1 Tbsp. light extra virgin olive oil
• 1 x onion minced
• 4 x poblano chiles
• 1 x red bell pepper diced
• 2 x ears corn kernels cut off
• 3 sm zucchini diced Salt to taste Freshly-grnd black pepper to taste
• 1/2 c. diced sweet onion
• 3 x tomatoes seeded, diced (or possibly 5 seeded diced plum tomatoes)
• 1 x jalapeno - (to 2) seeded, chopped
• 1/4 c. chopped cilantro
• 1 tsp New Mexican chile pwdr
• 1 tsp salt
• 3 c. cooked black beans divided
• 6 x flour tortillas - (10" dia) Vegetable Layer divided
• 3 1/2 c. grated Jack cheese divided Salsa Layer divided

1. To cook your own black beans: Rinse 1 lb.
2. of beans in a strainer and check for stones and dirt clumps.
3. Place them in a large pot with 9 c. of water, 1 minced onion, 4 cloves of chopped garlic, 1 dry chipotle (optional but good), 2 bay leaves and 1 tsp.
4. of salt.
5. Bring to a simmer and cook on low heat for about 2 to 2-1/2 hrs.
6. During the last 30 min, add in 1 Tbsp.
7. of cider vinegar and 1 more tsp.
8. of salt.
9. Continue to cook till the beans are tender.
10. You'll have about 2 c. more beans than needed here.
11. If you cook your own beans, add in about 15 min to the preparation time and 2 1/2 hrs to total time.
12. If you use canned black beans, drain and rinse them first.
13. For the Vegetable Layer: Heat the extra virgin olive oil in a wide skillet over medium heat and cook the onion just till softened, about 4 min.
14. Meanwhile, remove the seed pods from the poblano chiles by cutting around the stems.
15. Cut the chiles into strips and dice.
16. Add in them to the onion and continue to cook.
17. After 5 min, add in the bell pepper, corn and zucchini.
18. Cook till the zucchini is tender, a couple of min longer.
19. Season with salt and pepper to taste.
20. Set aside.
21. For the Salsa Layer: Combine the onion, tomatoes, jalapenos and cilantro.
22. Season with the chile pwdr and salt.
23. For Assembly: Drain off any excess liquid from the black beans and roughly puree them in a food processor.
24. Set aside.
25. Oil a 15- by 10-inch jellyroll pan (a 12-inch paella pan also works well).
26. Heat the oven to 350 degrees.
27. Lay out the first tortilla in the middle of the baking dish.
28. Spread on a thin layer of pureed black beans, about 1/2 c.. Next add in a layer of sauteed vegetables, about 1/2 c. of grated cheese and a layer of salsa.
29. Repeat layering.
30. As you build, lightly press in the middle.
31. The torta tends to bunch up in the middle.
32. Do not press too hard or possibly overwork when spreading.
33. Just lightly spread on each layer.
34. Finish with the sixth tortilla, spread on the last layer of beans, a layer of salsa and 1 c. of cheese.
35. Bake till the cheese is bubbly and beginning to brown, about 35 min.
36. Allow the torta to rest about 15 min before serving.
37. This recipe yields 6 to 8 servings.

light extra virgin olive oil, onion, poblano chiles, red bell pepper, corn kernels, zucchini, sweet onion, tomatoes, jalapeno , cilantro, chile pwdr, salt, flour tortillas, salsa layer

Taken from cookeatshare.com/recipes/black-bean-and-vegetable-stacked-enchilada-85219 (may not work)