Make-Ahead Black Bean and Spinach Enchilada Casserole
Try this Make-Ahead Black Bean and Spinach Enchilada Casserole recipe.
Try this Make-Ahead Black Bean and Spinach Enchilada Casserole recipe.
- 1 tablespoon cooking oil (i like to use avocado oil)
- 1 small clamshell container baby spinach (about 5 ounces /
- 12 small corn tortillas
- 1 450 ml / 16 ounce jar tomatillo salsa
- 1 398 ml / 14 ounce can black beans drained and rinsed
- 1 1/2 teaspoons mexican chili powder
- 1 113 gram / 4 ounce package goat cheese
- 1 1/2 cups shredded old cheddar cheese
- Carbohydrate 257.63883749896 g
- Cholesterol 0 mg
- Fat 16.5731249996812 g
- Fiber 36.6086261051349 g
- Protein 32.9469374997668 g
- Saturated Fat 2.63696437494383 g
- Serving Size 1 1 -6 (577g)
- Sodium 268.668749980789 mg
- Sugar 221.030211393825 g
- Trans Fat 1.67337562494722 g
- Calories 1259 calories
Step-by-step
- 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 degrees 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.
My Go-To Make-Ahead Enchilada Casserole: A Weeknight Dinner Savior
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and everything else that comes with modern life, the last thing I want to do when I get home is spend hours in the kitchen. That's why I've become a huge fan of make-ahead meals, especially casseroles. They’re incredibly versatile, often taste even better the next day, and most importantly, save me precious time during the week.
This Make-Ahead Black Bean and Spinach Enchilada Casserole has become my absolute go-to recipe for busy weeknights. It's packed with flavor, incredibly satisfying, and requires minimal effort – especially if you prepare it ahead of time. The best part? It’s easily adaptable to whatever you have on hand. Don't have goat cheese? Use feta or even a Mexican blend. No tomatillo salsa? A good quality jarred salsa verde works just as well. The beauty of this recipe lies in its flexibility; feel free to adjust it to your preferences and dietary needs.
The combination of earthy black beans, vibrant spinach, and creamy goat cheese is simply divine. The enchilada sauce adds a layer of richness and spice that's perfectly balanced. The corn tortillas provide a comforting texture that holds the delicious filling together. And the melted cheddar cheese on top? Pure perfection! It's the kind of meal that’s both comforting and satisfying, perfect for a chilly evening or a relaxed weekend lunch.
Beyond the Recipe: The Art of Make-Ahead Meals
The secret to my sanity (and delicious dinners) lies in meal prepping. Make-ahead meals are a lifesaver, especially when you're short on time. I usually spend a couple of hours on the weekend preparing several meals for the week ahead. This allows me to focus on other things during the week without feeling overwhelmed by the dinner dilemma. This enchilada casserole is the perfect example. I can assemble it completely on Sunday, pop it in the fridge, and then simply bake it on a busy weeknight. This reduces my weeknight cooking time significantly, and I can spend more quality time with my family instead.
Tips for Success:
- Fresh Ingredients: While convenience is key, using fresh, high-quality ingredients always elevates the flavor of any dish. The spinach, in particular, makes a noticeable difference.
- Spice Level: Adjust the amount of chili powder to your preferred level of spiciness. Start with a smaller amount and add more if needed.
- Cheese Choice: Feel free to experiment with different types of cheese. Monterey Jack, pepper jack, or even a blend of Mexican cheeses would be delicious.
- Storage: The assembled casserole can be stored in the refrigerator for up to three days. Just be sure to bake it within that time frame.
- Freezing: You can also freeze the assembled casserole for up to two months. Thaw it overnight in the refrigerator before baking. You might need to add a few extra minutes to the baking time to ensure it's heated through.
This enchilada casserole is more than just a recipe; it’s a testament to the power of planning and the joy of sharing a delicious, home-cooked meal with loved ones. It’s a recipe that embraces the busy reality of modern life while still allowing for moments of culinary creativity and family connection. So, the next time you're looking for a quick, easy, and incredibly satisfying dinner, give this Make-Ahead Black Bean and Spinach Enchilada Casserole a try. You won't be disappointed!
