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!"
INGREDIENTS:
8-10 oz. frozen spinach, thawed and squeezed dry1 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.
DIRECTIONS:
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
- cheese
Bake covered at 375* for 15 minutes.
Uncover, sprinkle with remaining cheese and bake 5 more minutes.
Serve with sour cream.
SPECIAL NOTE:
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.
updated 10/2014
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