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  tsp. salt
• 1/4 c. roasted red pepper - drained if from a jar
• 1/4 c. diced onion (red onion is best)
  
• 1 T. lemon juice 
• 4 drops liquid smoke
• 2 cups water

Notes:   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. 

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.