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Black Bean and Corn Enchilada Casserole

Black Bean and Corn Enchilada Casserole

MAKES ABOUT 8 SERVINGS
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Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 350°. Spray a shallow 3-quart baking dish with cooking spray.
  2. 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.
  3. 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.
  4. 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.

Notes

Kitchen Tip: When covering a casserole with foil, spray the underside with cooking spray to prevent sticking.