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Make-Ahead Black Bean & Spinach Enchilada Casserole

Sarah
  • 50 minutes
  • Serves 4 to 6

INGREDIENTS

1 tbsp

cooking oil (I like to use avocado 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

1 1/2 tsp

Mexican chili powder

1

/ 4 ounce package goat cheese

1 1/2 cups

shredded old cheddar cheese