Black Bean and Spinach Enchilada Pie Recipe
Serves 4 to 6
Total prep time: 20 minutes
Total cook time: 20 minutes
- 2 tbsp olive or grape seed oil
- 1 14 oz can black beans
- 1 – 2 bunches or 1 bag of spinach chopped
- 1 1/2 cup cooked brown rice
- 1 small white onion (chopped)
- 1 cup cremini mushrooms chopped
- 1 small can chopped green chilis
- 1 piece garlic diced
- 1 tbsp chili powder
- 1 large can enchilada sauce (I prefer verde but red is fine as well)
- 1 12 pack tortilla shells
- 1 bag Shredded Cheese of choice
- Cilantro for garnish
Heat frying pan and add oil. Add onions, mushrooms, garlic and green chilis and sautee for about 3 minutes, stirring frequently to keep garlic from burning. Add spinach and chili powder and stir mixture until spinach begins to wilt. Turn off heat
In an 11×9 pan pour 1 cup of enchilada sauce in bottom and spread around. Add 1 layer tortilla shells, and sprinkled with 1/2 cup of cheese. Pour spinach and black bean mixture into pan and spread. Pour 1 cup of enchilada sauce over the mixture and top with about 1 cup of cheese. Add 1 layer tortillas shells and top with 1/2 cup cheese and then add one more layer of tortilla shells and top with another cup enchilada sauce and the remaining cheese.
Top with cilantro.
Bake in over 20 minutes or until the pie if a golden brown.
Serving suggestion with fresh Mexican relish (tomatoes, radishes, carrots, and jalapenos) and sour cream.
Thank you LaTara for allowing me to highlight your recipe today!
LaTara Ham-Ying is a coach and consultant helping the work at home woman to brand, build and be from a holistic perspective for a better life and more effective business.
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