Vegetable Enchilada Casserole

I've said it before and I'll say it again.  I do not like rolling enchiladas.  Tedious.  Time consuming.  BUT, I do LOVE making enchilada casseroles!  So much easier and you get the same payoff!  Here's a recipe I found online and then adapted to fit my non-fussy cooking needs.  Enjoy!

Vegetable Enchilada Casserole (adapted from thenovicechefblog.com)

4 T. extra virgin olive oil
1 T. ground cumin
2 chipotle peppers in adobo sauce, chopped (see *tip)
1/2 t. garlic powder
1/4 t. black pepper
1/4 t. coriander
1/4 c. all purpose flour
1/4 c. tomato paste
3 c. vegetable broth
Salt, to taste
1 large onion, diced
1 (10 oz.) bag fresh baby spinach
1 (15 oz.) can black beans
1 (14 1/2 oz.) can corn kernels
2 c. grated pepper jack cheese 
1/2 c. cilantro, chopped
8 corn tortillas
Salsa and sour cream for serving, if desired

In a medium saucepan, heat 2 T. of the olive oil over medium high heat.  Add 2 t. of the cumin, 1 chipotle in adobo, garlic powder, pepper, coriander, flour and tomato paste.  Cook, whisking constantly, for 1 minutes  Whisk in the broth and bring to a boil.  Reduce to a simmer and cook until slightly thickened, about 5-8 minutes.  Set aside.

In a large skillet, heat the remaining 2 T. olive oil over medium high heat.  Add onion and saute until softened.  Add spinach and saute until wilted, about 2 minutes.  Remove pan from heat.  Stir in black beans, corn kernels, 1 1/2 c. of the cheese, cilantro and remaining 1 t. cumin and chipotle in adobo.

Preheat the oven to 375.  Lightly spray a 9X13 baking dish.  Pour half of the enchilada sauce in the bottom of the pan and spread evenly.  Lay 4 tortillas on top and top with half of the vegetable mixture.  Repeat the process with the other half of the enchilada sauce, another layer of tortillas and another layer of veggies.  Sprinkle the remaining cheese on top and bake, covered for 30 minutes.  Uncover and continue baking for an additional 5 minutes.  Let sit for 5 minutes before cutting.  Serve with salsa and sour cream if desired.

*tip - chipotle in adobo can be found in a can on the Mexican food aisle.  There are a lot of them in the can and those suckers can be hot!  However, they are a great addition to Mexican food of any kind so I freeze them individually in snack bags and pull out one or two when I need them.  This way, they don't go to waste and you always have them on hand!

I show the casserole served with my Mexican rice (you can find the recipe here) and a salad with creamy cilantro tomatillo dressing (you can find the recipe here.)  The salad had halved cherry tomatoes, sliced black olives and diced cucumber but you should feel free to use any ingredients you like and have on hand!

8 servings (392 calories each serving) according to my calculator on loseit.com