This Black Bean and Spinach Enchilada Skillet Casserole is a crowd-pleaser that you can assemble from just a few pantry staples!
As the weather chills and fall is upon us, I tend to edge away from greens and towards cozy dishes. In an attempt to pack a dish full of wilted greens, I've packed my favorite enchilada skillet with fresh spinach to share with you today.
This Black Bean and Spinach Enchilada Skillet Casserole is a crowd-pleasing recipe that you can assemble from just a few pantry staples, a bag of corn tortillas, spinach and cheese. Not only is it budget-friendly with 7 staple ingredients, it's hearty Mexican comfort food with a healthier spin that is packed with flavor.
Instead of making traditional enchiladas by rolling each tortilla with filling, we're skipping a step, taking all our favorite components and layering them directly into a skillet that slides straight into the oven to bake.
Twenty five minutes later, you have a piping skillet that you can slice up to enjoy for dinner as a one-dish dinner. The leftovers also freeze really well, should you want to pack away a few portions for quick lunches or dinners.
For more seasonal meal ideas and grocery shopping inspiration, check out my October Seasonal Produce List on Uproot Kitchen. Enjoy and be well!
Black Bean Spinach Enchilada Skillet Casserole by @uprootkitchen is a crowd-pleaser made from pantry staples! Tweet this
Black Bean and Spinach Enchilada Skillet Casserole
- 3/4 cup chopped white onion
- 2 tablespoons olive oil
- 1 can black beans, drained
- 1 (12 ounce) can or jar enchilada sauce
- 5 to 6 cups baby spinach, chopped
- 3 cups shredded Mexican blend cheese, additional to garnish
- 12 to 16 small corn tortillas
- Toppings: avocado, pico de gallo, cilantro
- Preheat the oven to 350 degrees.
- Finely chop some onion, and place it in a 10" cast-iron skillet (see note) along with the olive oil. Sautee the onion on medium heat for 3-4 minutes until translucent and beginning to brown.
- Move the cooked onion into a mixing bowl, and stir in a can of drained black beans, 1/2 cup water and enchilada sauce. Stir together.
- In the hot skillet, put down a layer of 3-4 corn tortillas to cover the bottom of the pan. Add a third of the bean and onion mixture on top. Pour 1/2 cup of the enchilada sauce on top of that, and sprinkle 1-2 cups of chopped spinach and 1 cup cheese.
- Repeat layering the tortillas, bean mixture, enchilada sauce, spinach and cheese until you have used up your ingredients (3-4 layers, depending on the size of the skillet).
- End with a layer or tortillas, and press down to ensure the tortillas are absorbing the enchilada sauce. Top the enchilada skillet with 1/2 cup water and additional shredded cheese before placing it in the oven.
- Bake the skillet for 25 minutes until browned on top and bubbling on the edges. Allow it to cool for 10 minutes before slicing, topping with garnishes and serving.
Notes: This recipe was developed using a 10" cast-iron skillet. Depending on the size of your oven-safe skillet, you may have more layers. Use this recipe as a guide and make it your own.