Black-bean corn enchilada bake

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• 6-inch corn tortillas12
• Black beans, drained and rinsed2 15-oz cans
• Frozen corn1 1/2 cups
• Red bell pepper1
• Baby spinach5 oz
• Gluten-free red enchilada sauce2 1/4 cups
• Shredded Monterey Jack cheese2 cups
• Olive oil1 tbsp
• Ground cumin2 tsp

How dinner comes together

1. 1

   Heat the oven to 400°F. Dice the bell pepper and lightly oil the baking dish.

2. 2

   Heat the olive oil in the skillet over medium-high. Cook the bell pepper and corn until lightly browned, 4 minutes; add the spinach and stir just until wilted.

3. 3

   Stir the black beans, cumin and 1/2 cup enchilada sauce into the vegetables. Taste and season with salt and black pepper.

4. 4

   Spread 1/2 cup sauce in the dish. Divide the tortillas into three equal stacks. Layer one stack, one-third of the bean filling, one-third of the remaining sauce and one-third of the cheese; repeat twice, tearing tortillas to cover gaps.

5. 5

   Bake uncovered until the sauce bubbles at the edges and the cheese is melted with golden spots, 18–20 minutes.

6. 6

   Rest the bake for 5 minutes so the layers set, then cut it into the planned number of portions.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Milk

Equipment

• Large skillet
• 9-inch square baking dish
• Mixing bowl