Enchilada Stack with Caramelized Onions
Ooey, gooey, and absolutely delicious enchiladas with a hint of rosemary. Top with sour cream and guacamole if desired.
Ingredients
- 3 lbs yellow onions
- Cooking spray, as needed
- 1 1/2 Tbs olive oil
- 1 tsp crushed, dried thyme
- 1 tsp crushed, dried rosemary
- Salt and pepper, to taste
- 12 corn tortillas
- 1/2 cup black beans, rinsed and drained (or as needed)
- 1/2 cup diced bell pepper (or as needed)
- Salsa, as needed
- 1/2 cup grated cheddar cheese (or as needed)
Directions
- Halve and slice onions. Coat 12-inch skillet with cooking spray.
- Over medium heat, cook onions in oil for 15 to 20 minutes, stirring occasionally, or until soft and golden.
- Stir in thyme, rosemary, salt, and pepper; set caramelized onions aside.
- Layer a corn tortilla with black beans, diced bell pepper, salsa, grated cheddar cheese, and a layer of caramelized onions.
- Repeat layering and then top with a third tortilla. Sprinkle with cheese and bake until hot and melted.
Nutrition Facts
Calories 221
Calories from Fat 54 (24%)
(9%)Total Fat 6g
(10%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
(2%)Cholesterol 7mg
(7%)Sodium 172mg
(11%)Potassium 379mg
Total Carbohydrate 38g
(22%)Dietary Fiber 5g
Sugars 8g
Sugar Alcohols 0g
(13%)Protein 6g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.