Thursday, January 12, 2017

CLEAN Enchilada Casserole

NOTE: You can use fat-free homemade or canned refried black or pinto beans instead of whole beans in this recipe.
You can also add cooked onions or mushrooms. This is a VERY versatile casserole! Just make sure to season the filling well with Mexican spices.

12 (clean) corn tortillas (I used “Food for Life” Sprouted Corn Tortilla) or 8-9 flour tortillas, cut in half or smaller pieces
2 cans/packages of (clean) enchilada sauce (I used Frontera Red Chili Enchilada Sauce)
2 cups of frozen organic corn, defrosted
6 cups of fresh organic baby spinach or 16-oz. bag of frozen, defrosted and moisture squeezed out well
1 can of black beans, rinsed and drained
1 can of kidney beans, rinsed and drained (or pinto beans, if you prefer)
1 t. cumin powder
½ t. chili powder
½ t. coriander powder (or 2 T. fresh chopped cilantro)
1 recipe of Mexican “Oat” Cheese  or The Very Best Cheese sauce.

Directions for Making the Casserole:
Preheat oven to 350 degrees.
Blend the 2 cans of beans in a food processor (or mash by hand) with 1 t. cumin powder, ½ t. chili powder, and ½ t. coriander powder (or 2 T fresh chopped cilantro) until very smooth. Set aside.
Make the Mexican “Oat” Cheese (recipe above).
Pour a small amount of enchilada sauce in the bottom of a 9x13 glass or metal pan.
Layer with 8 tortilla halves, overlapping if necessary.
Spread half of the blended beans onto the tortillas.
Spread 1 cup of the corn on top of the beans.
Drizzle some of the enchilada sauce and cheese sauce over the corn.
Add 3 cups of baby spinach on top of that.
Then, repeat from layering the tortilla halves.
End with a final layer of tortilla halves, plenty of enchilada sauce, and the rest of the “oat” cheese.

Final Product! It was DELICIOUS!
Cover with foil and bake for 30-35 minutes. If making ahead and refrigerating, it will take longer to bake.

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After Baking


  1. Hi Mrs. P. I made this dish for my hubby and I last night, and it was FANTASTIC!!! The cheesy saucy really makes it special. This will definitely be in my regular rotation. I think that sauce may find it's way into other dishes, too. :) Thank you so much for sharing this recipe.

    1. Thanks, Pam! My hubby says it's also one of his faves! :-) We use the "oat" cheese (without the Mexican seasonings) over baked potatoes and can even be used as the cheese for macaroni and cheese. GREAT for people staying away from or are allergic to nuts. HUGS FROM TEXAS!

    2. Hugs from California! This cheese sauce has found its way onto baked taters, macaroni, steamed broccoli, steamed cauliflower, hash browns (oil free, of course), and mixed with smashed pinto beans as a dip. And was a hit each time. Thank you again!

    3. That is awesome! We love it on many dishes, as well. It's all-purpose!!

  2. Will try this coming weekend. I hope i will make things right.

    1. Let me know how it came out! Would love you to shoot me a pic!

  3. Amy....using oats to make the cheese sauce is a great idea! Thanks for reminding us that oats have a surprising amount of plant fats in them, which can provide richness without the use of overt fats (seeds, nuts, avocado, etc.)

    1. You bet, Cara! Glad you visited my website! HUGS!

  4. Going to try this tonight!! Yummy :)

  5. Happy Mother's Day, Mrs. P! ������ i was making this dish for dinner, and when I reached in the freezer for corn...what! Only part of a bag, less than a cup. Disaster!?! No. Snuggled up next to the corn was a bag of butternut squash pieces. Idea! My favorite tacos are butternut and black beans based, so I thought, what the heck...let's do it! Fortune smiled on me. It was excellent! Nice variation, one I plan to "accidentally" make again. ��

    1. That sounds amazing!!! How creative!