Stacked Enchiladas

• 6 6-inch corn tortillas
• 1/2 md. onion, chopped
• 1 green bell pepper, chopped
• 1 clove garlic, finely chopped
• 1 tbsp. olive oil
• 1 can black beans, drained
• 1 can enchilada sauce
• 1-1/2 to 2 cup leftover cooked meat
• 2 cups shredded cheese
• sliced avocado
• sour cream
• salsa

1. Preheat oven to 350 degrees.
2. Grease an 8 inch square baking pan.
3. Saute chopped vegetables in the oil until onions are wilted and beginning to brown.
4. Fold 3 tortillas into quarters and break.
5. Spread 2 tablespoons enchilada sauce in the bottom of the pan.
6. Place 4 tortilla quarters into the corners of the pan and a whole tortilla in the middle.
7. Layer on half the sauteed vegetables, half the cooked meat, half the black beans, and 1/3 of the cheese.
8. Drizzle on 2 tablespoons sauce.
9. Repeat.
10. Add a final layer of tortillas, the rest of the sauce and the rest of the cheese.
11. Bake 45 minutes or until heated through.
12. Serve with avocado, sour cream, and salsa.

corn tortillas, onion, green bell pepper, clove garlic, olive oil, black beans, enchilada sauce, meat, shredded cheese, avocado, sour cream, salsa

Taken from www.foodgeeks.com/recipes/22024 (may not work)