Black Bean and Spinach Enchilada Casserole

This Black Bean and Spinach Enchilada Casserole is hearty and full of flavor. No need to spend the time rolling into enchiladas. Plus this dish can be prepped ahead of time for an extra time saver!

I love enchiladas, but I am not fond of rolling the filled corn tortillas. It’s messy, the tortillas tear easily, the frustration can go on. So, I save myself the hassle by putting everything in casserole form!

This recipe calls for 1 pound of fresh spinach. That is a lot, but spinach cooks way down. I have tried with less spinach, and the spinach flavor just disappeared in the dish. Not good!

I could have made this dish more on the “healthy” side, but this casserole is just not the name without lots of cheese. I use two types of cheeses, pepper jack and cheddar.  You can always change up the cheese types or use one cheese throughout the dish. These are just my favorite cheese combinations.

This recipe does have a kick, but you can lessen the heat if needed. Use monterey jack or cheddar cheese in place of the pepper jack. You can omit the cayenne pepper. Spicy or not spicy, this dish will still have plenty of flavor!

Print Recipe

Black Bean and Spinach Enchilada Casserole

No need to spend the time rolling into enchiladas. Plus this dish can be prepped ahead of time for an extra time saver!

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Main Dish

Servings: 6 -8

Ingredients

• 1 lb fresh baby spinach
• 2 15- oz cans black beans rinsed & drained
• 16 oz tomatillo salsa
• 2 t chili powder
• 1 t ground cumin
• 1/2 t smoked paprika
• 1/4 t cayenne pepper optional
• 1/4 t ground black pepper
• 1/4 t salt or to taste
• 2 cups grated pepper jack cheese
• 1 cup grated cheddar cheese
• 18 6 "-corn tortillas

Instructions

• Grease a 13x9 baking dish. Preheat oven to 400 degrees.
• In a large skillet over medium heat, add the spinach with around 1 tablespoon of water. Cover. Stir occasionally until the spinach has cooked down. Add a pinch of salt and stir. Remove from heat. Be sure to drain the excess water from the spinach. (I use a fine mesh colander for this step.)
• In a large bowl, add the black beans. Stir in the chili powder, cumin, smoked paprika, cayenne pepper, black pepper, and salt. Stir to combine.
• Spread a fourth of the salsa on the bottom of the baking dish. Place 6 corn tortillas over the salsa. (The tortillas will overlap.) Add another fourth of the salsa over the tortillas. Add half of the spinach over the salsa. Add half of the seasoned black beans over the spinach. Add half of the pepper jack cheese over the beans. Layer 6 more tortillas over the cheese. add another fourth of the salsa. Evenly layer the remaining half of the spinach. Add the remaining half of the seasoned black beans. Layer the remaining pepper jack cheese. Top with the final 6 corn tortillas. Spread the last fourth of the salsa and spread over the tortillas. Sprinkle with the cheddar cheese.
• Bake covered with foil for 30 minutes. Remove the foil and continue to bake uncovered for 15 minutes, or until the cheese on top is bubbly and slightly browned.
• Allow the dish to set for 10 to 15 minutes before serving.
• Serve topped with chopped cilantro and diced tomatoes if desired.
• Enjoy!

Notes

You can assemble the casserole and store in the refrigerator, tightly covered, for up to 2 days before baking.