Add this tasty Black Bean and Corn Enchilada Casserole to your recipe box. It’s the perfect dish for a hungry crowd.
Black Bean and Corn Enchilada Casserole
Makes about 8 servings
- 2 tablespoons vegetable oil
- ¾ cup chopped yellow onion
- 6 cups chopped fresh spinach
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn kernels, drained
- 2 (4-ounce) cans diced mild roasted green chiles
- ½ cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ⅓ cup cream cheese, softened
- 15 (5-inch) yellow corn tortillas
- 3 cups shredded Monterey Jack cheese with peppers, divided
- 1¼ cups salsa verde
- 1 cup sour cream, room temperature
- Garnish: chopped fresh cilantro, sliced radish, lime slices
- Preheat oven to 350°. Spray a shallow 3-quart baking dish with cooking spray.
- In a large skillet, heat oil over medium-high heat. Add onion; cook until lightly browned, about 4 minutes. Add spinach; cook, stirring frequently, until wilted, about 2 minutes. Remove from heat. Stir in beans, corn, chiles, cilantro, lime juice, garlic powder, and cumin.
- Spread 1 teaspoon cream cheese onto each tortilla. Cut 3 tortillas in half. Place 4 whole tortillas, cream cheese side up, in prepared dish. Fill in any spaces with 2 tortilla halves. Spread half of bean mixture over tortillas. Sprinkle with 1 cup Monterey Jack. Repeat layers once. Top with remaining tortillas. Spread salsa over top. Loosely cover with foil.
- Bake until heated through, about 35 minutes. Spread sour cream over top, and sprinkle with remaining 1 cup Monterey Jack. Bake, uncovered, until cheese is melted, about 5 minutes more. Garnish with cilantro, radish, and lime slices, if desired.
Kitchen Tip: When covering a casserole with foil, spray the underside with cooking spray to prevent sticking.
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