Black Bean Enchilada Bake

Ingredients:

1 onion diced
1 Tbls minced garlic
1 jalapeno pepper, seeded and minced (I didn't have one)
1 cup diced fresh tomatoes
1 1/2 cups frozen corn
1 15 oz can black beans, rinsed and drained
2 Tbls lime juice
1/2 tsp sea salt
1/4 black pepper
1 tsp chili powder
3 cups chopped fresh spinach
2 cups Mexican style red salsa (mild, medium or hot)
8-10 corn tortillas
You can also use Daiya Cheddar Style cheese ( I don't use cheese)

Instructions:

Preheat oven to 350 degrees

In a skillet over medium high heat, saute the onion, garlic, and jalapeno in a small amount of water until tender.  Stir in fresh toatoes, corn, black beans, salt, pepper, and chili powder.  Continue to saute for 5-10 minutes

In another saucepan, blanch or steam the spinach in a small amount of water for a minute.  I steamed mine.  Make sure it just gets wilted and is bright green.  Drain and set aside.

Using a 9 x 13 inch casserole dish, spread about 1 cup of the salsa on the bottom of the pan to prevent sticking.  On top of the salsa, line the pan with 4-5 tortillas this will depend on the size of the tortillas. No worries if they overlap.

Spoon the sauteed corn and bean mixture over the tortillas and spread evenly.  Sprinkle  with 1/4 cup cheese if you want, and layer with some spinach on top of the veggies.

Repeat the layers then top with salsa.

Cover and bake for 20 minutes.  Uncover and bake for and addition 15 minutes until slightly browned and crisp around the edges.

Let stand for 15 minutes.  I didn't because I was starving!  lol



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