BEAN, RICE & SPINACH ENCHILADA BAKE
- 16 oz Enchilada Sauce (Cookie & Kate) (you can buy 2 cans from the store if you don’t want to make it – but this was delicious!)
- Corn tortillas (12 if you’re using the small ones, 5-6 if you’re using the larger ones)
- 2 tsp olive oil
- 1 small onion, thinly sliced
- 1/2 orange or yellow peppers, thinly sliced (for cost purposes, choose whichever pepper is cheapest)
- 1.5 cups corn (I used frozen, but you can use canned or fresh)
- 1 15 oz can of black beans, drained and rinsed
- 1.5 cups brown rice, cooked
- 1 plum tomato, diced
- 1 tsp cumin
- 1 tsp chili powder
- 1 cup fresh spinach, chopped
- 1.5 cups shredded cheese (I used monetary jack), divided
- 1/2 cup cilantro, chopped
- 1 tsp lime juice
- salt and pepper to taste
- Make your enchilada sauce ahead of time and pour it into a jar or other container and set aside.
- If you don’t have cooked rice already, go ahead and prepare that according to the package directions. I used Uncle Ben’s which only took 20 minutes.
- Pre-heat oven to 375 degrees F. Spray a 9×13 inch dish with non-stick cooking spray.
- Heat oil in a large pan over medium heat. Add onion, peppers and a dash of salt. Cook until soft (about 7 – 9 minutes).
- Stir in corn, black beans, rice, tomato, cumin, and chili powder. Allow flavors to come together for a few minutes. Remove from heat and stir in 1/4 cup of the shredded cheese, spinach, cilantro, lime juice, and salt/pepper to taste.
- Begin layering in your 9×13″ dish: First, spread a thin layer of sauce on the bottom of the pan. Then add a layer of tortillas follow by 1/3 of the vegetable mixture and ~1/2 – 3/4 cup sauce. Continue layering tortillas, vegetables, & sauce until you are left with tortillas as the top layer. Sprinkle the top with the remaining 1 1/4 cups of cheese and bake for 20 minutes. Top with more chopped cilantro & serve!