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Mini Vegetable Enchilada Stacks

Iowa Girl Eats
  • minutes
  • Serves 5

INGREDIENTS

1 cup

Black beans, canned

1

Green bell pepper

1

Red bell pepper

1

Red onion, small

1 cup

Sweet corn, frozen kernels

3 tsp

Chili powder blend

1

Salt

2 tbsp

Olive oil, extra virgin

15

Street taco-sized corn tortillas

8 oz

Mexican cheese blend

1 1/2 cups

Enchilada sauce, gluten-free red