gluten-free/vegetarian/dairy free option/kid friendly
Whew! What a whirlwind ending to April!!! We have been in Florida for the past week enjoying the sun and sand and having a long overdue family reunion with my dad’s side of the family. And we were super blessed to have 80 degree weather and cloudless skies the whole time we were there. The warm weather and lazy days on the beach got me thinking about dishes that are quick and easy to prepare and that highlight the yummy produce I still have frozen in my freezer that need to disappear to make room for all the new yummy produce that is coming our way over the next few months. And since Cinco de Mayo is in a couple of days I thought this recipe would be perfect!! Serve it with guacamole and margaritas and you are guaranteed to have a fantastic Cinco de Mayo gathering!
This dish was originally made as enchiladas using flour tortillas but once I became gluten-free this dish morphed into what you see today. At first I attempted to make the enchiladas using corn tortillas but more often than not they would crack and break creating more of a messy casserole than enchiladas. So instead of fighting it I went along for the ride and switched things up! I also realized that by making it a casserole and not enchiladas I shaved about 10 minutes off my prep time, which is always a good thing in my book! But if you are jonesing for enchiladas or are using flour tortillas I made some substitution notes at the end of the recipe. Enjoy!! nom nom
1 15.5oz can of black beans; rinsed
4 oz can of green chilies
10 oz package of frozen spinach; thawed, squeeze out excess liquid
1 cup of frozen corn; omit if doing 30 day and replace with peppers or pinto beans
1/2 tsp. cumin
2 cups of sharp shredded cheddar cheese or non dairy shredded cheese
1/2 tsp salt
1/4 tsp pepper
2 16oz salsa
1 package of small corn tortillas
- In a medium bowl mash half the beans. Add the spinach, green chilies, corn, cumin, 1 cup of cheese, remaining beans and salt and pepper. Mix to combine
- Spread 1/2-1 jar of salsa in bottom of casserole dish. I use an oval casserole dish but a 13×9 pan would work as well.
- Place a single layer of tortillas down, tearing if necessary to cover any gaps. Spread approximately 1 cup of black bean mixture evenly across tortillas, then 1/2-3/4 cup of salsa, and 1/2 cup of cheese. Repeat this process again.
- Bake at 425 for approximately 30 minutes or until cheese is bubbly
Substitution Notes: If you make these as enchiladas using either flour or corn follow steps 1 and 2 as written above then lay the tortillas flat on the counter and divide the mixture evenly among the tortillas. Roll and place seam side down in a 13×9 pan. Finish recipe as written above.