Enchiladas in bowls

Ingredients:

Filling

• 24 small corn tortillas
• 1 can (400g) canned black beans, rinsed
• 1 jar (280 g) red enchilada sauce
• 2 cups shredded grilled chicken
• 0.5 cup fresh or frozen corn kernels, defrosted
• 0.5 cup grated Pepper Jack cheese
• 0.5 cup grated Monterey Jack cheese
• Fresh cilantro, finely chopped, for serving
• Thinly sliced ​​green onions for serving
• Sour cream for serving
• Pico de gallo for serving
• Guacamole, for serving, see recipe below

Guacamole (3 types)

• 3 ripe avocados
• Juice of 1 lime
• 1/4 cup diced red onion

Supplements

• 1/4 cup pomegranate seeds + extra for serving
• 2 roasted jalapeños, diced
• 0.5 cup crumbled feta + extra for serving

Preparation:

1. Preheat oven to 175°C.
2. Microwave a stack of tortillas for 30 seconds, turning once. Place 1 tortilla in each of 2 standard 12-cup muffin tins, carefully tucking the edges to fit snugly against the sides. Roll 24 small foil balls and arrange them in the muffin tins; this will help the tortillas hold their shape. Bake until the tortillas are slightly set on all sides, 10–12 minutes. Let cool slightly. Leave the oven on.
3. Meanwhile, in a large bowl, combine the black beans, enchilada sauce, chicken, and corn. Stir until the ingredients are evenly distributed.
4. Carefully spoon the filling into each bowl, filling almost to the brim. Sprinkle each serving with cheese. Bake until the cheese is melted and the filling is heated through, about 15 minutes.
5. Sprinkle evenly with desired toppings and serve tortillas warm.
6. Guacamole (3 types):
   
   Mash the avocado with lime juice. Mix with onion, season with salt and pepper. Try one of the following three guacamole variations.
   
   To make pomegranate guacamole, stir in pomegranate seeds. Sprinkle with seeds before serving.
   
   To make jalapeño guacamole, add diced roasted jalapeños.
   
   To make guacamole with feta, add crumbled cheese. Sprinkle with additional feta before serving.