Spinach and Bean Enchilada Casserole

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 350F Preheat oven Oil a lasagna dish Spread 1/2 cup of the tomato sauce in the bottom of the dish Place strips of the corn tortillas to cover  Spread the refried beans evenly Add the spinach on top in an even layer Sprinkle 1 cup of the cheese  Add the remaining strips of tortilla on top of the whole thing Finish with the remaining tomato sauce Sprinkle the remaining cheese on top Bake covered for 20 minutes and uncover and bake for another 10 minutes or until bubbly.  Printable Recipe