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Tex Mex Spinach and Corn Enchilada Deep Dish

Texmex Spinach Corn Enchilada Deep Dish Vegan Casserole by Very Veganish

 

Do you love spinach enchiladas as much as I do?  Give me a plate of spinach enchiladas with some black beans and rice and oh! I’m over the moon happy.  But, the traditional types are usually loaded with cheese and my tummy just can’t handle it anymore.  And, so, this easier and healthier version was born.

Spinach Enchilada Casserole

 

Think of it sorta like a lasagna and a plate of enchiladas had a baby.  Instead of individual rolled up enchiladas, the tortillas are laid out like lasagna noodles in between piping hot layers of creamy spinach and corn, black beans and spicy enchilada sauce.

To create mile-high serving slices that wow, I use my deep dish lasagna pan that I bought years ago at the now closed Buffalo Hardware here in Houston.  I love this pan so much that I had to go back and buy a second one before they closed.  They are useful for so many things. They have them on Amazon, if you are looking to pick one up.

You can totally make this in a normal 13×9 pan, but you’ll have to use two pans instead of one.  Or, if you wanted to get fancy, you could portion everything into individual ramekins, bake in those and serve each person their own piping hot dish.  That would make for a beautiful presentation!  If you go this route, I would reduce the baking time. Watch them and pull them out once they are bubbly on the sides.

Okay, on to the recipe.  Here’s how to whip it up!

Combine the black beans, vegetable stock and cumin in a small pan. Simmer over low heat until the other ingredients are ready.  I had a few diced tomatoes leftover in the fridge, so I threw them in there, too. But, it’s optional.

Black beans

In a larger pan, sauté the onions in the vegan butter or olive oil over medium-high heat until they are translucent and begin to caramelize.

onions sautéing in pan

Add the garlic and cook for 60 seconds.  Add the bell pepper and cook for 3 minutes. Try not to make a giant mess like I did!

bell pepper in pan

Add frozen corn and cook for 3 minutes.

add the frozen corn

Add spinach and stir to combine and wilt. You will want to raise the heat to high to evaporate as much of the liquid as possible. If there is a high volume of liquid you will want to turn up your heat or drain some of it off but you want to be careful not to drain off all of the flavor.

Once all of the spinach is wilted, add your Cholula, salt and pepper.

Turn off your heat and mix in the cream cheese. Mix it well to make sure there are no lumps.

Drain the black beans, to prepare for assembly.

add spinach

Now, it’s time to layer it up! To assemble:

Pour 1 can enchilada sauce on bottom of 13 x 9 deep dish pan.
Add a layer of 8 tortillas
Add a layer of the spinach mixture.
Add a layer of black beans
Add 2/3 can enchilada sauce
Repeat 3 times with the enchilada sauce being your top layer.
Bake in a 375 degree oven uncovered for 40-45 minutes until lightly bubbling on the sides of the pan.  Serve with Mexican rice.
Please let me know how you like it!!
Tex Mex Spinach and Corn Enchilada Deep Dish

Tex Mex Spinach and Corn Enchilada Deep Dish
 
Prep time
Cook time
Total time
 
A wonderful creamy, spicy dish to make when guests come over, as it feeds a lot. This is fabulous as leftovers, as well. It is prepared in a 13x9 deep dish lasagna pan or 2 13x9 pans.
Author:
Recipe type: Main
Cuisine: Tex Mex
Serves: 12
Ingredients
Spinach Filling
  • 1 large sweet Vidalia onion – diced
  • Vegan butter or olive oil
  • 4 cloves of garlic – minced
  • 2 red bell peppers – diced
  • 4 lbs. fresh spinach – chopped
  • 1 Tbsp Cholula hot sauce
  • 1 ½ tubs Tofuti vegan cream cheese
  • 1 ½ cups frozen corn
  • ½ tsp salt
  • ¼ tsp freshly ground pepper
Black beans
  • 3 cans drained and rinsed black beans
  • 2 cups vegetable stock
  • 1 Tbsp cumin
Other Layers
Instructions
  1. Preheat oven to 375 degrees
  2. Combine the black beans, vegetable stock and cumin in a small pan. Simmer over low heat.
  3. In a larger pan, sauté the onions in the vegan butter or olive oil over medium-high heat until they are translucent and begin to caramelize.
  4. Add the garlic and cook for 60 seconds
  5. Add the bell pepper and cook for 3 minutes
  6. Add frozen corn and cook for 3 minutes.
  7. Add spinach and stir to combine and wilt. You will want to raise the heat to high to evaporate as much of the liquid as possible. If there is a high volume of liquid you will want to turn up your heat or drain some of it off but you want to be careful not to drain off all of the flavor.
  8. Once all of the spinach is wilted, add your Cholula, salt and pepper.
  9. Turn off your heat and mix in the cream cheese. Mix it well to make sure there are no lumps.
  10. Drain the black beans, to prepare for assembly.
  11. To assemble, start by pouring 1 can enchilada sauce on bottom of 13 x 9 deep dish pan.
  12. Add a layer of 8 tortillas
  13. Add a layer of the spinach mixture.
  14. Add a layer of black beans
  15. Add ⅔ can enchilada sauce
  16. Repeat 3 times with the enchilada sauce being your top layer.
  17. Bake in oven uncovered for 40-45 minutes until lightly bubbling on the sides of the pan.
Notes
Serve with Mexican rice.

 

Abi Cowell
Abi Cowell is a pasta-slinging food and travel blogger with a cup of tea in one hand and her phone in the other. She believes that making even small changes in what you eat can improve your health and quality of life. Her family of four travel for fun and purpose, homeschooling on the road and love sharing their fun adventures and tips for family travel with you.

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