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 1/2 cups shredded old cheddar cheese
- 1 113 gram / 4 ounce package goat 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.
Make-Ahead Black Bean and Spinach Enchilada Casserole: A Weeknight Winner
As a busy working mom, time is my most precious commodity. Finding quick and easy meals that are also delicious and satisfying is a constant quest. This Make-Ahead Black Bean and Spinach Enchilada Casserole has become a lifesaver! It's not only incredibly flavorful, but it's also incredibly convenient. The best part? I can prep it entirely ahead of time, saving me precious minutes on a hectic weeknight.
The beauty of this casserole lies in its versatility. It's easily adaptable to what I have on hand. Sometimes I swap the cheddar for Monterey Jack, or add a sprinkle of cumin for an extra layer of warmth. The black beans provide heartiness and protein, while the spinach adds a touch of healthy greens. The tomatillo salsa brings a vibrant, tangy flavor that perfectly complements the rich cheese and earthy beans. And honestly, who doesn't love a bubbly, cheesy top?
This recipe is perfect for meal prepping. I often assemble the entire casserole on a Sunday afternoon, pop it in the fridge, and then bake it when we're ready to eat. It's also great for potlucks or gatherings. It travels well and always receives rave reviews. This enchilada casserole is more than just a meal; it's a testament to efficient cooking and delicious flavor. It’s a recipe that I can rely on, knowing it will always deliver a satisfying and delicious result, even on the busiest of days.
Beyond the Weeknight: This casserole is so flexible, it's not just for weeknights. It's fantastic for weekend brunches, potlucks, or even a casual dinner party. The make-ahead element is especially beneficial for entertaining—prepare the casserole the day before, and you’ll have one less thing to worry about when guests arrive. The flavors actually meld better when it sits in the fridge overnight, making it even more delicious!
Tips and Variations: Feel free to experiment with different types of cheese, such as Monterey Jack, pepper jack, or a Mexican blend. Adding roasted corn or diced bell peppers would also add extra texture and flavor. For a spicier kick, use a spicier salsa or add a pinch of cayenne pepper. If you're short on time, you can use pre-cooked black beans to speed up the process. The recipe remains just as delightful!
Serving Suggestions: Serve this casserole with a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and a side of Mexican rice or a simple green salad for a complete and balanced meal. A side of warm tortillas is also a great addition for scooping up any extra deliciousness. No matter how you choose to serve it, this Make-Ahead Black Bean and Spinach Enchilada Casserole is a guaranteed crowd-pleaser.
Final Thoughts: This recipe is a true testament to efficient, flavorful cooking. It's a go-to meal for busy weeknights and special occasions alike. The blend of flavors is exceptional, the make-ahead feature is incredibly convenient, and it’s adaptable to whatever ingredients I might have on hand. Give it a try and experience the ease and deliciousness for yourself!
