Thursday, January 15, 2015

Vegetarian Enchilada Casserole

Happy Thursday to you!
I love days like today, when I have absolutely nothing on my calendar so I can sit at my computer and get a bunch of work done. Nelpe woke up around 6 am this morning so she's already snoozing away on her first nap of the day = momma gets work done! 

We started a meal train for a mom at school who just had a baby boy. Yesterday was my day to provide a delicious meal and I was kind of excited because I've never been a part of a meal train before this! I cook for my family and friends all the time, but cooking for someone else's family who you aren't real close with is kinda nerve wrecking. You just hope they like your cooking as much as you like it. :) 

Her husband is vegetarian, so I decided to make them my favorite massaged kale salad (with craisins and Gorgonzola cheese crumbles) and this Vegetarian Enchilada casserole. "Mexican" food is a universal favorite. Who doesn't love food covered in cheese!?

Vegetarian Enchilada Casserole
What you’ll need:
1 bag of baby spinach (6oz), chopped or torn into smaller pieces
1 can mild enchilada sauce
1 can chopped green chiles, drained
1 can southwest corn, drained
1 can black beans, drained and rinsed
8 flour or whole wheat tortillas (or more, depending on size)
3 cups shredded cheese blend (Mexican, cheddar, ect.)
Avocado & sour cream for topping

What you do:
Preheat oven to 375.
Sauté spinach in EVOO over medium heat for 2 minutes, until wilted.
In a large bowl, combine beans, corn, spinach, green chiles, and 2 cups of cheese.
Lightly coat a 9x13 pan with cooking spray and pour in a small amount of enchilada sauce to coat the bottom of the pan.
Lay down two tortillas to cover sauce. (If your tortillas are smaller, you may need more)
Cover tortillas with half of spinach mix.
Lay down more tortillas and cover with rest of spinach mix.
Add more two more tortillas on top and pour rest of enchilada sauce over them.
Top with remaining cup of cheese.
Cover pan with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, or until cheese is melted and sauce is bubbling.
Cut into squares (like you would lasagna) and top with sour cream and/or avocado slices.



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