Some favorites are born out of necessity. Although I have been making this dish for many years, I still remember how it came about: I needed dinner, I had very little in the fridge and going to the store was not an option. I combined refried beans with spinach into an enchilada dish that soon became a family favorite. It's sort of a Mexican-style lasagna, with tortillas filling in for the pasta. This casserole is practical for a weekday meal and yet memorable enough for your best company. I love to make a colorful salad coated with homemade salad dressing. Later on this week, I'll feature a delightful salad that compliments this enchilada casserole to perfection.
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|Spinach and Bean Enchilada Casserole (Serves 6)|
This is a great make-ahead dish, just like lasagna it improves over time. It will keep in your fridge for a few days.
16oz Refried Beans
16oz chopped Spinach, thawed and squeezed dried
2 cups tomato sauce + 1/2 tsp of ground cumin (mixed well together)
6 corn tortillas, soaked in hot water to soften
1 1/2 cup Mexican Cheese Shredded