When lifestyles get frenetic, midweek dinners can regularly be my undoing. During these instances, I discover myself digging deep into my repertoire for a smooth one-dish bake on the way to satisfy all the mouths round my table.
This recipe is my cutting-edge midweek savior – an enchilada-inspired bake, featuring layers of corn tortilla mingling with black beans, corn from the freezer (though use fresh if you have it), toddler spinach, a highly spiced tomato sauce, and gooey cheese.
This recipe is flexible by using layout. Use components which you have on your pantry for the filling: chickpeas or cannellini beans might include paintings nicely; black olives might add a nice hit of saltiness or opt for kale or swiss chard in the location of spinach. I’m keen to feature a layer of roasted candy potato for a clean heartier dish.
An additional however very beneficial shortcut is to use a very good pleasant shop-offered passata or pasta sauce – if you try this, you’ll need about 1 liter of sauce.
Black bean, corn, and spinach layered enchilada bake
Serves 4-6
Gluten free
extra virgin olive oil
One pink onion, more or less chopped
three cloves garlic, kind of chopped
1.2kg (3 cans) diced tomatoes
1-2 chipotle pepper in adobo sauce (or ½ – 1 tsp ground chipotle powder)
four-5 green onions, finely chopped
1 bunch coriander, finely chopped
100g baby spinach
One can (275g) black beans, tired
250g frozen corn kernels (use clean if 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, about 25cm x 30cm, despite the fact that a dish a piece larger will include paintings too.
In a massive frypan on high heat, add a drizzle of oil, in conjunction with the onion and garlic. Cook for 5 mins till the onions have softened and are starting to caramelize.
Add the tomatoes at the side of 1 cup of water (you can additionally 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, but experience unfastened to apply greater if you want it warm.
Reduce warmth to the low, season with sea salt and black pepper and allow to simmer for 8-10 mins. When ready, flip off the heat, and mix till clean.
Take your ovenproof dish and drizzle with a chunk of olive oil, in conjunction with 3-four dollops of the tomato sauce. Spread the sauce with the back of a spoon, after which begin layering.
First, lay out three tortillas, breaking them up (if you want to) so that they don’t overlap an excessive amount of. Add the black beans, inexperienced onions, three-four spoons of the tomato sauce, and 2-3 handfuls of grated cheese. Season with a little sea salt and black pepper.
Now we can begin the subsequent layer – lay out three tortillas, then top with spinach, three-4 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 – lay out the very last 4 tortillas, pinnacle with the last tomato sauce, spreading it out with the again of a spoon. Top with last cheese. Bake in oven for 20-25 mins, till the cheese is melted and golden.
Hetty McKinnon’s black bean, corn and spinach layered enchilada bake recipe
