Enchilada Casserole for #meatlessmonday

By Anna Fischer Wulff
Comforting, easy and delicious.  This is one of my go-to meals when I want to make a "special" dinner my husband will love but don't feel like putting in too much effort.

#MeatlessMonday Enchilada Casserole
1 (or 2) 15oz can red enchilada sauce
1 15oz can black beans, drained and rinsed
2 cups frozen corn
1 (or 2) 4oz can diced green chilies
12 6" corn or flour tortillas, cut in half
2 cups baby spinach
1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees. Combine beans, corn, and green chilies.

Line bottom of 9" square casserole dish with 8 tortilla halves. Pour enough enchilada sauce to cover tortillas evenly. Layer half the spinach over the sauce.

Layer half the black bean mixture over the spinach and top with enchilada sauce. Add another layer of 8 tortilla halves and cover with sauce.

Layer on remaining spinach and bean mixture and cover with sauce. Add final layer of tortillas
Cover with enchilada sauce and shredded cheese. Bake for 30 to 35 minutes.

Serves 4.

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