When life receives frenetic, midweek dinners can regularly be my undoing. During these instances, I discover myself digging deep into my repertoire for a clean one-dish bake, a good way to fulfill all the mouths around my desk.
This recipe is my cutting-edge midweek savior – an enchilada-inspired bake, providing layers of corn tortilla mingling with black beans, corn from the freezer (though use clean when you have it), baby spinach, a highly spiced tomato sauce, and gooey cheese.
This recipe is versatile via layout. Use elements that you have for your pantry for the filling: chickpeas or cannellini beans would work properly, black olives might add a nice hint of saltiness, or opt for kale or swiss chard in the vicinity of spinach. I’m eager to feature a layer of roasted sweet potato for a fair heartier dish. An additional but very beneficial shortcut is to apply a good pleasant save-bought passata or pasta sauce – in case you do that, you’ll want approximately 1 liter of sauce.
Black bean, corn, and spinach layered enchilada bake
- Serves 4-6
- Gluten unfastened
- extra virgin olive oil
- 1 purple onion, more or less chopped
- 3 cloves garlic, more or less chopped
- 1.2kg (3 cans) diced tomatoes
- 1-2 chipotle pepper in adobo sauce (or ½ – 1 tsp floor chipotle powder)
- 4-4 green onions, finely chopped
- 1 bunch coriander, finely chopped
- 100g baby spinach
- 1 can (275g) black beans, drained
- 250g frozen corn kernels (use fresh when you have), thawed
- 10 x 15cm corn tortillas
- 500g grated cheddar cheese
- sea salt and black pepper
Preheat oven to 200C. You will need an ovenproof baking dish, approximately 25cm x 30cm, although a dish a piece larger wall paintings too. In a big frypan on high heat, add a drizzle of oil alongside the onion and garlic. Cook for 5 minutes until the onions have softened and are starting to caramelize. Add the tomatoes at the side of 1 cup of water (you can also use vegetable stock) and the chipotle pepper in adobo sauce. I use simply one pepper as I don’t need it too spicy for my children; however, sense loose to use extra if you like it hot.
Reduce warmth to the low, season with sea salt and black pepper, and a simmer for eight-10 mins. When ready, turn off the warmth, and mix till clean. Take your ovenproof dish and drizzle with a piece of olive oil at the side of three-four dollops of the tomato sauce. Spread the sauce with the back of a spoon, and then start layering.
First, lay out three tortillas, breaking them up (if you want to) to not overlap too much. Add the black beans, inexperienced onions, three-four spoons of the tomato sauce, and a pair of-3 handfuls of grated cheese. Season with a little sea salt and black pepper.
Now we can begin the next layer – layout three tortillas, then top with spinach, three-four spoons of the tomato sauce, a scattering of cheese, coriander, corn, and season with sea salt and black pepper. And now the very last layer – layout the very last 4 tortillas, top with the closing tomato sauce, spreading it out with the lower back of a spoon. Top with closing cheese. Bake in the oven for 20-25 mins, until the cheese, is melted and golden.