Thursday, March 29, 2018

Spinach Enchilada Casserole


Ingredients for enchilada sauce:
  • 1 15 oz. can black beans - rinsed & drained
  • 1 10 oz. pkg frozen spinach - defrost, drain, squeeze out excess moisture 
  • 1 1/2 c. frozen corn
  • 3 cups salsa of preferred heat
  • 2 tsp. ground cumin
Combine all ingredients in medium saucepan thoroughly.  Bring to a boil then immediately reduce heat, cooking until heated through.  Keep on low heat until ready to assemble casserole.  It is okay for some of the liquid to evaporate.

Ingredients for cheesy sauce, adapted from Jill McKeever:

  • 1/2 c. gluten free oats (not processed in the same facility with wheat)
  • 1/4 c. nutritional yeast 
  • 1 T. up to 1/4 c. raw cashews - optional
  • 1 1/2 tsp. salt
  • 1/4 c. roasted red pepper - drained if from a jar
  • 1/4 c. diced onion
  • 1 T. lemon juice 
  • 4 drops liquid smoke
  • 2 cups water (can heat up first if desired)
Notes: Jill's cheesy sauce includes corn starch to make the sauce stretchy similar to cheese, but I think it is good without.  I make this in a Nutribullet, adding the water last up to the max fill line, reserving the rest of the water to add after blended.  If you do not have a Nutribullet or high speed blender, then soak the cashews for at least 10 minutes in hot water to soften before using a regular blender.

Blend all ingredients, then pour into saucepan and heat whisking constantly until just starting to thicken.  Remove from heat.  The sauce will thicken more as it bakes.

Other ingredients:
  • 12 corn tortillas 
  • Optional toppings to choose from - lettuce, diced fresh tomatoes, black olives, cilantro, guacamole or diced avocado, lime wedges, hot sauce
Layer 6 tortillas in the bottom of a 9x13 pan. (Pan in picture above is actually larger than 9x13). Spoon half of the enchilada sauce over the tortillas. Spread half of the cheesy sauce. Repeat.  Bake at 350° for 15-20 minutes. Serve as is, or top as desired.

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