30 mins

Black bean and spinach enchilada casserole

Dinner

Four servings

Nutrition info

• 2 cups salsa
• 2 cups canned black beans
• 2 cups enchilada sauce
• 12 corn tortillas - 6" sizes
• 6 cups spinach
• 2 cups shredded cheddar cheese
• ½ cup fresh cilantro
• ¾ lime

Directions

• Step 1

  Preheat oven to 425 degrees F. Drain salsa.

  In this recipe

  • 2 cups salsa
• Step 2

  Place a skillet on medium-high heat. Add drained black beans and salsa; season with salt and pepper to taste. Cover and cook 3 minutes, stirring occasionally.

  In this recipe

  • 2 cups salsa
  • 2 cups canned black beans
• Step 3

  In casserole dish, pour half the enchilada sauce, just enough to cover bottom of pan. Cut corn tortillas into quarters and layer half on the bottom of pan, somewhat overlapping.

  In this recipe

  • 2 cups enchilada sauce
  • 12 corn tortillas - 6" sizes
• Step 4

  Spoon black beans mixture onto corn tortillas. Cover with a layer of spinach, then the remaining corn tortillas wedges. Top with remaining enchilada sauce. Sprinkle evenly with shredded cheddar.

  In this recipe

  • 2 cups canned black beans
  • 2 cups enchilada sauce
  • 12 corn tortillas - 6" sizes
  • 6 cups spinach
  • 2 cups shredded cheddar cheese
• Step 5

  Bake 5 to 10 minutes, or until cheese is melted and sauce is bubbling.

• Step 6

  Meanwhile, chop cilantro. Sprinkle enchiladas with cilantro and a squeeze of lime before serving.

  In this recipe

  • ½ cup fresh cilantro
  • ¾ lime