Enchilada Stack with Caramelized Onions

• From: National Onion Association

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)

Ooey, gooey, and absolutely delicious enchiladas with a hint of rosemary. Top with sour cream and guacamole if desired.

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.