Knowing our family's growing love of black beans, I thought I would try this recipe from Meet Penny. I have to admit I had a back-up plan in case we didn't like this... That's also why the picture is just of what was left! But this was a hit. Everyone said, "It's a keeper!"
8-10 oz. frozen spinach, thawed and squeezed dry
1 can black beans, drained and rinsed
2 Tablespoons taco seasoning
1 cup water
1/2 cup sour cream, plus more for serving
corn tortillas (about 18)
10 oz. enchilada sauce (I made my own, also from Meet Penny)
1 1/2 cups shredded cheese
ENCHILADA SAUCE INGREDIENTS & DIRECTIONS:
16 oz. tomato sauce
4 oz. green chilies, UNdrained
1 teaspoon onion powder
2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon oregano
1 clove garlic, minced
Place all ingredients in blender; puree. Pour into saucepan and heat over medium heat for about 5 minutes.
Combine spinach, black beans, taco seasoning, and water in skillet. Bring to a boil and then allow to simmer to thicken. Remove from heat and add sour cream.
Place a scoop of this mixture in a greased casserole dish (I used an oblong 10x6). Now begin layering:
- corn tortillas
- enchilada sauce
- spinach mixture
Bake covered at 375* for 15 minutes.
Uncover, sprinkle with remaining cheese and bake 5 more minutes.
Serve with sour cream.
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.