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Sara Stover

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Black Bean & Spinach Enchilada Casserole

This recipe was originally featured on Albany Movement & Fitness 

This gluten-free recipe for Black Bean & Spinach Enchilada Casserole is also a great choice for vegetarians! Make this simple casserole up to two days before you plan to eat it, then just pop it into the oven until it’s warm and bubbly, and serve! Bring any leftovers to work for a tasty lunch the next day!  Also, you can use a jar of red enchilada sauce instead of traditional tomatillo sauce. And taco seasoning is a great alternative to Mexican chili powder.

You can feel good about the healthy ingredients in this recipe. Especially spinach, which is high in niacin and zinc, as well as protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese! Bon appetite!

Sara K. Madden

AMF Running Coach & Health Nut 

Prep time:  15 mins

Cook time:  35 mins

Total time:  50 mins

Serves: 4-6


  • 1 tablespoon cooking oil (I like to use olive oil)
  • 1 small clamshell container baby spinach (about 5 ounces / 142 grams)
  •  12 small corn tortillas
  • 1  16 ounce jar tomatillo salsa
  • 1  14 ounce can black beans, drained and rinsed
  • 1½ teaspoons Mexican chili powder
  • 1 113 gram / 4 ounce package cream cheese, melted
  • 1½ cups shredded cheddar cheese
  • 1 Bell pepper, large orange or red yellow, diced
  • 2 cups Corn, fresh (or frozen)
  • 2 cloves Garlic, crushed
  • 1/2 tsp Garlic powder
  • 1 Yellow onion, large, diced



  1. Heat the cooking oil in a large skillet set over medium-high heat. Add garlic, onion, bell pepper and corn and saute until just softened.
  2. Add the spinach and cook until it is wilted, then set it aside.
  3. Spread one third of the salsa into a 9 x 13 inch casserole dish, and then lay down 6 corn tortillas. Top with another third of the salsa, spreading it evenly over the tortillas.
  4. Layer on the cooked spinach, followed by the black beans, and then sprinkle the chili powder evenly over top.
  5. Crumble the cream cheese on top of the beans, then top with the remaining tortillas, the last third of the salsa and the shredded cheese.
  6. If you are making the casserole in advance, stop at this point, cover tightly with foil and pop it into the fridge.
  7. When you are ready to bake, heat the oven to 400 degrees and bake the casserole (covered with foil) for about 20 minutes. Remove the foil and bake for another 15 minutes or until the casserole is hot throughout and the cheese is bubbly and browning. If you like a very browned and bubbly top, try turning the oven to broil for the last few minutes of cooking.
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