Spinach and Black Bean Enchilada Lasagna
It's always nice to discover a new workhorse ingredient. Especially when you just buy it on a whim because it's on sale. That is how I came across the amazing Roasted Red Pepper and Tomato soup (aka sauce) used in this recipe. (It was also poured on top of a sweet potato hash not too long ago to a whole lot-o-praise.) I'm pretty sure I had planned on making actual enchiladas, but I got lazy and didn't feel like rolling anything and then worrying about things becoming un-rolled while in an oven. Smushing and layering seemed much less worry and labor intensive. Plus anything with multiple layers of cheese is bound to be delicious.
Spinach and Black Bean Enchilada Lasagna (serves 2-4)2 tablespoons high quality olive oil 3 cloves garlic, minced 1 large can (25 oz.) black beans 6 cups baby spinach leaves 8 small corn tortillas 1/2 box Pacific Foods Roasted Red Pepper and Tomato Soup (or 16 oz. of your favorite enchilada sauce) 2 cups shredded cheese (I used a Mexican blend) salt & pepper Mexican oregano (optional)
Preheat oven to 350 degrees Fahrenheit.
In a large pan, heat up the olive oil over medium heat then add garlic and give it a quick stir.
Pour in the black beans and mix in the garlic. Top the black beans with as much spinach as you can and cover, allow to wilt, then add more spinach, stir and let wilt again. Continue until all of the spinach is wilted and combined with the black beans. Add a generous amount of salt and pepper, then give the whole pan a final stir. (The black beans will most likely be fairly mashed at this point, that's OK.)
In a glass dish. sprinkle a light layer of cheese. Then lay down two of the tortillas (overlapping slightly in the middle.) Spread a generous amount of the black bean and spinach filling over the tortillas. Pour some sauce over the whole thing and cover with a layer of cheese.
Lay two more tortillas on top and repeat the whole process two more times. Finally topping the stacks with the last two tortillas, sauce and cheese.
Bake for about 10 minutes or until the cheese melts and begins to bubble just a little.
Cut each tortilla in half for four servings, or just separate the two stacks to serve two. Top with a little sprinkle of Mexican oregano if you have it.
P.S. I'm sorry if you were expecting something more authentically Mexican and/or Italian. I was also just too lazy to come up with a better name than Enchilada Lasagna ;-). Also my opinion about that soup is 100% taste based.