It’s finally cooled down enough to use our oven again. I’ve been waiting to try this version of enchiladas made more healthful by a tasty combination of fresh spinach, corn and two kinds of beans (adapted from Sunset Magazine).
1 Tbsp olive oil
5-6 green onions, chopped (set aside 4-5 Tbsp)
10-oz pkg fresh baby spinach
1 cup cooked corn
16-oz can enchilada sauce
9 corn tortillas
1 cup refried beans
1 (15-oz) can cooked black beans, rinsed
1 cup shredded Monterey Jack cheese
1. Preheat oven to 375 degrees. Prepare vegetables.
2. Heat oil in a large frying pan over medium heat; add onion and spinach, stirring as needed, until spinach is mostly wilted. Add corn and heat through. Set aside.
3. Meanwhile, cut tortillas into quarters – I use an artisan tortilla that is a blend of corn and whole wheat.
4. In a 9×13″ baking dish (I used two smaller baking dishes and froze one of them), spoon half the enchilada sauce. Top with a third of the tortilla quarters, half the black beans and half the refried beans.
5. Sprinkle with half the cheese; top with a third of the tortilla quarters and then spread the cooked vegetable mixture evenly over all.
6. Layer with the last of the tortilla quarters, and drizzle the remaining enchilada sauce over all. Top with remaining cheese.
7. Place in preheated oven and bake 30 minutes. Sprinkle with green onions. Eat while warm. Enjoy.