Bean Enchilada Casserole
4 serving
Ingredients
- 2 Tbsp. Neutral Oil
- 1 c. Red Onion, chopped
- 1 Bell Pepper, chopped
- 2 tsp. Ground Cumin
- 1/4 tsp. Ground Cinnamon
- 10 oz. Spinach
- 1 1/2 c. Bean, cooked, drained
- 1 c. Monterey Jack, shredded, divided
- 1/2 tsp. Kosher Salt, plus more as needed
- 1/8 tsp. Ground Black Pepper
- 2 c. Enchilada Sauce
- 14 Tortillas, 6" diameter
Instructions
Instructions
Prepare
1.Preheat oven to 400°F with a rack in the middle position. Lightly grease a 13x9" pan.
2.
In a large pan over medium heat, fry onions until translucent.
3.
Add spinach and cook until all liquid has been released and has evaporated.
4.
Add bell pepper, cumin, and cinnamon. Fry until chile partially cooked but still crisp.
5.
Remove from heat and mix in the beans, 1/4 c. of the cheese, 2 Tbsp. enchilada sauce, salt, and pepper.
Assemble
1 minute6.
Pour 1/4 c. of the enchilada sauce into the prepared pan and tilt to coat evenly.
7.
Spread 1/3 c. of the filling in the middle of a tortilla, snugly wrap, and place seam side down at one end of the pan. Repeat with remaining tortillas and filling.
8.
Pour remaining enchilada sauce evenly over top and sprinkle with remaining cheese.
Cook
25 minutes9.
Bake until cheese is golden and sauce is bubbling.
10.
Remove from oven and let rest.
Comments
Made with 11 over-stuffed 6" corn tortillas.
Used 2 15 oz. cans enchilada sauce; corn oil; yellow bell pepper; no broccoli; double cumin; 10 oz. frozen spinach; 1.5 cups dried kidney beans (cooked); shredded Mexican cheese mix; and 6" corn tortillas. The beans weren't quite cooked enough (should have checked before adding to the filling) and the enchilada sauce added more spice than expected. Overall fine, but could have used more salt.
Used corn oil, yellow onion, no broccoli, double cumin, 10 oz. frozen spinach, 2 c. black beans, shredded Mexican cheese mix, and 5 10" flour tortillas. Turned out pretty good, but could have used a bit more salt. Almost no spice because the enchilada sauce wasn't spicy, should add some cayenne pepper along with spices.
Used black-eyed peas, 2 tsp. kosher salt in total, and frozen spinach, and homemade enchilada sauce (https://one-rcp.com/recipes/70/). Could still use a bit more salt.