Lean, Bean and Green Mexican Casserole
Since adopting a veggie rich lifestyle, I have been determined to find ways to enjoy my beloved Mexican dishes without compromising nutritional value. I hope you enjoy the Lean, Bean and Green Mexican Casserole as much as I do!
- 12 corn tortillas (browned)
- 3 C. broth
- 1 can tomato paste
- ¼ C flour
- 4 TBSP olive oil (I like to use red pepper infused)
- 4 tsp. cumin
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- ¼ tsp. chili powder
- 1 can black beans (rinsed and drained)
- 1.5 C. corn
- 6 oz. fresh spinach
- 6 green onions (thinly sliced)
- 3 C. shredded cheese (adjust according to how lean you want this to be)
- Salt & pepper to taste
Heat 2 TBSP olive oil over medium heat.
Add tomato paste, flour, 2 tsp. cumin, garlic powder and chili powder. Cook 1 minute, stirring.
Whisk in broth and bring to a boil. Reduce to simmer and cook about 8 minutes (until sauce is slightly thickened). Salt and Pepper to taste. Set sauce aside.
Preheat oven to 375
Spray 9×13 baking dish with cooking spray. Pour a small amount of the prepared sauce to the bottom of the pan.
Sauté spinach in 2 TBSP olive oil over medium heat until slightly wilted.
In large bowl, combine beans, 2 C. cheese, corn, green onions, 2 tsp. cumin and spinach. Add prepared sauce and mix thoroughly.
Layer 6 cooked corn tortillas in the pan and pour ½ of the mixture over the tortillas.
Repeat with another layer of tortillas and cover with the remaining mixture.
Sprinkled 1 C shredded cheese on top
Bake 20 minutes