Make-Ahead Black Bean & Spinach Enchilada Casserole

Name: Make-Ahead Black Bean & Spinach Enchilada Casserole
Prep time: 15 min
Cook time: 35 min
Yield: 4
Ingredients: 1 tablespoon cooking oil (I like to use avocado oil); 1 small clamshell container baby spinach (about 5 ounces / 142 grams); 12 small corn tortillas; 1 450 mL / 16 ounce jar tomatillo salsa; 1 398 mL / 14 ounce can black beans, drained and rinsed; 1 1/2 teaspoons Mexican chili powder; 1 113 gram / 4 ounce package goat cheese; 1 1/2 cups shredded old cheddar cheese

Make-Ahead Black Bean & Spinach Enchilada Casserole was pinched from <a href="http://kiwiandbean.com/make-ahead-enchilada-casserole/" target="_blank">kiwiandbean.com.</a>

"Make this simple, crowd-pleasing casserole up to two days before you plan to eat it, then just pop it into the oven until it's warm and bubbly. It is a complete meal all on its own, but I like to serve it with chopped avocado, cherry tomatoes, a green salad and a dollop of sour cream...."

INGREDIENTS

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1 tablespoon cooking oil (I like to use avocado oil)

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1 small clamshell container baby spinach (about 5 ounces / 142 grams)

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12 small corn tortillas

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1 450 mL / 16 ounce jar tomatillo salsa

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1 398 mL / 14 ounce can black beans, drained and rinsed

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1 1/2 teaspoons Mexican chili powder

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1 113 gram / 4 ounce package goat cheese

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1 1/2 cups shredded old cheddar cheese

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