Z_make Ahead Black Bean Spinach Enchilada Casserole Recipe 475

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Z_MAKE-AHEAD BLACK BEAN & SPINACH ENCHILADA CASSEROLE RECIPE - (4.7/5)



Z_Make-Ahead Black Bean & Spinach Enchilada Casserole Recipe - (4.7/5) image

Provided by á-6505

Number Of Ingredients 8

1 tablespoon cooking oil (I like to use avocado oil)
1 small clamshell container baby spinach, about 5 ounces
12 small corn tortillas
16 ounce jar tomatillo salsa
14 ounce can black beans, drained and rinsed
1 1/2 teaspoons Mexican chili powder
4 ounce package goat cheese
1 1/2 cups shredded old cheddar cheese

Steps:

  • Heat the cooking oil in a large skillet set over medium heat. Add the spinach and cook until it is wilted, then set it aside. Spread one-third of the salsa into a 9 x 13-inch casserole dish, and then lay down 6 corn tortillas. Top with another third of the salsa, spreading it evenly over the tortillas. Layer on the cooked spinach, followed by the black beans, and then sprinkle the chili powder evenly over top. Crumble the goat cheese on top of the beans, then top with the remaining tortillas, the last third of the salsa and the shredded cheese. If you are making the casserole in advance, stop at this point, cover tightly with foil and pop it into the fridge. When you are ready to bake, heat the oven to 400˚F and bake the casserole (covered with foil) for about 20 minutes. Remove the foil and bake for another 15 minutes or until the casserole is hot throughout and the cheese is bubbly and browning. If you like a very browned and bubbly top, you might need to turn the oven to broil for the last few minutes of cooking.

BLACK BEAN ENCHILADA CASSEROLE



Black Bean Enchilada Casserole image

Categories     Bean     Bake     Vegetarian     Dinner     Simmer     Boil

Yield makes 6 to 8 servings

Number Of Ingredients 10

Cooking spray
10 6-inch corn tortillas
2 (14 1/2-ounce) can diced tomatoes
1 1/2 cups chopped green onions, green parts only
1 cup chopped onion
1 cup store-bought salsa or Salsa Rio Grande (page 197)
1 teaspoon ground cumin
2 (11-ounce) cans black bean soup
1 (15-ounce) can black beans, rinsed and drained
10 ounces reduced-fat Cheddar cheese, shredded (2 1/2 cups)

Steps:

  • Preheat the oven to 350°F. Coat a 9 x 13-inch casserole dish with cooking spray.
  • Bake the tortillas in a single layer on baking sheets for about 10 minutes or until crisp. Set aside to cool.
  • In a large skillet set over medium-high heat, combine the tomatoes and their juice, green onions, onion, salsa, and cumin. Bring to a boil, reduce the heat to low, and simmer, uncovered, for 8 minutes.
  • Stir in the soup and black beans, and cook 5 minutes or until heated through.
  • Spread one-third of the bean mixture over the bottom of the prepared casserole dish. Top with half of the tortillas, overlapping as necessary, and sprinkle over 1 cup of the cheese. Add another third of the bean mixture, top with the remaining tortillas, and sprinkle on 1 cup of the cheese. Finish the layers with the last third of the bean mixture and remaining 1/2 cup cheese.
  • Bake the casserole for 25 to 30 minutes or until heated through, and serve hot.
  • notes
  • Vegetarian friendly!
  • If you find yourself short on time, feel free to buy baked tortilla shells from the grocery store instead of toasting them yourself.

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