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.
Make-Ahead Black Bean and Spinach Enchilada Casserole: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and satisfying dinner can feel like a Herculean task. But what if I told you there's a recipe that not only tastes amazing but also lets you prepare most of it ahead of time? Enter the Make-Ahead Black Bean and Spinach Enchilada Casserole – my new secret weapon for stress-free weeknight meals.
This casserole is incredibly versatile. It's hearty enough to satisfy even the hungriest family members, yet light enough to avoid that heavy, sluggish feeling after dinner. The combination of earthy black beans, vibrant spinach, and tangy salsa creates a flavor explosion that's both comforting and exciting. Plus, the goat cheese adds a delightful creamy texture and subtle tang that balances the spiciness of the chili powder perfectly.
The best part? You can assemble this entire casserole the night before or even earlier in the week. Simply store it in the refrigerator, covered, and bake it when you're ready. This eliminates the last-minute scramble on busy weeknights, freeing up valuable time for other things – like spending quality time with my family or just relaxing with a good book.
Why this recipe works:
Convenience: The make-ahead aspect is a game-changer. It's perfect for meal prepping, ensuring a healthy and tasty dinner is ready with minimal effort on a busy day. This is my go-to recipe when I know I'll have a hectic schedule, and it consistently delivers a stress-free dinner experience.
Flavor: The blend of black beans, spinach, salsa, and spices is incredibly delicious. The slight heat from the chili powder pairs perfectly with the creamy goat cheese and the sharpness of the cheddar. This casserole offers a delightful balance of flavors, making it irresistible to the entire family.
Health: This casserole is packed with vegetables, protein, and fiber, making it a nutritious and satisfying meal. It’s a much healthier alternative to takeout or other quick, convenient meals, which often come loaded with unhealthy fats and excessive sodium.
Adaptability: Feel free to customize this recipe to your liking. Experiment with different types of cheese, add other vegetables like corn or bell peppers, or adjust the spice level to your preference. The beauty of this casserole is its flexibility; you can easily tailor it to fit your dietary needs and preferences.
Serving Suggestions:
This casserole is fantastic on its own, but you can also elevate it with a few sides. A simple green salad, some Mexican rice, or even some warm tortillas for scooping up the delicious filling would be perfect additions. It also pairs well with a dollop of sour cream or guacamole.
I highly recommend giving this Make-Ahead Black Bean and Spinach Enchilada Casserole a try. It’s a true weeknight lifesaver, and I guarantee it will become a staple in your family's meal rotation. So go ahead, make your weeknights easier and more delicious! Enjoy!
