A friend recently asked me,”how can I make enchiladas without them falling apart?” Good question! That is a common problem especially if you use corn tortillas. Not to worry, I’ve got a delicious solution for you. This Black Bean and Spinach Enchilada Lasagna solves that problem and so many others.
Black Bean and Spinach Enchilada Lasagna
You know how it is…Can’t decide between Mexican or Italian? Enchiladas or Lasagna?
Don’t fret! I’ve got a delicious solution…No need to decide at all. I’ve combined two of my favorite meals- enchiladas and lasagna to come up with this hybrid Black Bean and Spinach Enchilada Lasagna. While it may sound complicated, it’s so easy to assemble and have on the table for a weeknight family dinner.
Check out this easy enchilada sauce hack
No enchilada sauce in your pantry? With just 2 ingredients you can make your own.
Throw a can of diced tomatoes in your blender with some Chiles in Adobo sauce and blend for 30 seconds. That’s it! You have your own sauce. You control the spice level by adding in as many chiles as you wish. They also give it a nice smokey flavor. 2 ingredients that’s it!
What about the beans?
While you can use pre-made refried beans, I find it just as easy to make my own. Take that same blender you just used, and pour in a can of drained black beans. Add in 1/3 Cup of your favorite salsa and pulse. Another 30 seconds that’s it. You have your own refried beans without any preservatives or other additives.
What kind of tortillas should I use?
I am used corn tortillas making this meal gluten free. If that doesn’t work for you, flour tortillas can also be swapped in. Fresh or frozen spinach? Either will work.
Well this is cheesy!
You bet it is! Cheese makes everything taste better am I right? So simple to assemble. Layer this Black Bean and Spinach Enchilada Lasagna the same way you would a traditional lasagna casserole. Assembly takes just a few minutes. Pop it in the oven and your done! Bake for 20 minutes and dinner is served.
Who is ready to dig in to this Black Bean and Spinach Enchilada Lasagna this week?
A plant based family meal packed with black beans and spinach. Easy weeknight meal option. Gluten Free Preheat oven to 375
Black Bean and Spinach Enchilada Lasagna
Ingredients
Instructions
spray a 9 x 11 baking dish with cooking spray
add tomatoes and desired amount of chiles in adobo to blender
pulse for 30 seconds and set aside
In same blender, add black beans and salsa and pulse set aside
add 1/4 of enchilada sauce to bottom of pan
add 2 corn tortillas for the 1st layer
they can overlap slightly
add another 1/4 cup of enchilada sauce
1/3 of the spinach
1/3 of the beans
1/3 of the cheese
repeat this step 2 more times
Enchiladas and lasagna in the same meal! Yes please!
And it doesn’t look complicated at all! I’ll have to try that this week.
It is so easy I promise! Hope you enjoy
Yum! This looks so tasty and super filling 🙂
Thanks! I always love Mexican food
Your enchilada sauce recipe is almost so easy I can’t believe I thought it would be so hard to make my own. if I didn’t just whip up a batch of food for lunches this week, I’d try to make this.
It is so easy! I promise and so much better
I was just agonizing over what to make tonight for dinner and now I know what we’re having. Thank you for this!
Ah thanks hope you all enjoy!
The craving must be in the air! I have all the goods in my online cart to make Enchiladas! I had planned to order Friday and make them over the weekend but stuff came up and plans changed and then I second guessed which ones my kids like more red or green to which one likes and wants both and the other can’t remember. Once again I guess I’ll be making both. This happens every time and about twice a year, haha.
Happy Meatless Monday!
Ha ha sounds a lot like our house! Enchiladas are always popular
Looks delicious! I gave up on rolling enchiladas too and only do them layered like this. So much easier 🙂
So much easier!
Yum! we just call these stacked enchiladas though (in New Mexico). but it’s semantics. Yum is Yum no matter what, right?
definitely!
Yes!!! Another Deborah dish to add to my collection!! I agree, cheese makes everything better 🙂
Great! And yes it sure does
this looks so comforting! i used to make tortilla stacks long time ago and i need to bring this back.
They sure are delish!
I literally have adobo in sauce leftover in the fridge…I now know what to do with it!!
Yes! It’s one of my favorite condiments
This looks great. We love dishes like this. If I read enough of your recipes, maybe I will get over my fear of chilles? It would help if you shared a picture of what *exactly* to buy. 😛
Do not fear the chili! I will send you a photo of exactly what to buy
Oh my! This looks amazing! YOu know I love a good healthier Mexican dish made at home. Can’t wait to try.
Thanks I think you are going to like this one
Going to ask the hubs to make this in the next few weeks! I’m still not back in the kitchen but this sounds yum!
Well having your husband cook for you might be an unexpected benefit of your injury 🙂 Just saying!
Well, I’m ready to dig into this meal! This is the perfect combination in my personal opinion!
Well thanks so much! I do love it myself and hope you do too
Hooray for Mexican flavors and gluten free! I haven’t reintroduced beans in my diet yet but I am hopeful!
Oh I hope you can soon!
This looks so delicious! I love the combo of flavors!! I can’t wait to make this dish…YUM!!!
Thanks hope you all enjoy it