Thanks for joining Sarah and me for Meatless Monday today. A friend recently asked me how I made enchiladas without them falling apart. That is a common problem especially if you use corn tortillas. I pulled out one of my old favorite recipes. This Black Bean and Spinach Enchilada Lasagna solves that problem in a very delicious way.
Black Bean and Spinach Enchilada Lasagna
I 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.
One of my easy enchilada hacks is to make my own enchilada sauce. Wait! It’s so much easier than you might think. 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 you ask? 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 our favorite salsa and pulse. Another 30 seconds that’s it. You have your own refried beans without any preservatives or other additives.
Now I am using corn tortillas here, making this meal gluten free. If that doesn’t work for you, flour tortillas can also be swapped in. I use fresh spinach that I layer right in. No need to pre-cook it. Then all we need is lots of cheese. Cheese makes everything taste better am I right? So simple to assemble. I just 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
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
A plant based family meal packed with black beans and spinach. Easy weeknight meal option. Gluten Free
Preheat oven to 375