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Hetty McKinnon’s black bean, corn and spinach layered enchilada bake recipe

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.

Deborah Williams
Snowboarder, foodie, ukulelist, vintage furniture lover and identity designer. Making at the intersection of minimalism and mathematics to create strong, lasting and remarkable design. I work with Fortune 500 companies and startups. Award-winning beer geek. Twitter fan. Social media scholar. Incurable travel advocate. Alcohol expert.