Meet the enchilada lasagna. It will become your new best friend.
This recipe is from simplyrealhealth.com – though it’s technically called a Black Bean Spinach Enchilada Bake, I think we can all accept that this is lasagna and it is beautiful.
It’s just layers of corn tortillas, enchilada sauce, spinach, beans, avocados, and cheese – and whatever the heck else you feel like throwing in there. We added some cooked ground beef with the enchilada sauce layer.
[sidenote: we had no enchilada sauce, so we used this Emeril Lagasse recipe & it worked out pretty darn well]
If you’re like me and prefer more uniform layers, I’d recommend you have more black beans (and possibly avocados) on hand. By the end of my layering, the beans were getting scarce.
It really is a super simple recipe, filling and fantastic for leftovers. You also don’t have to worry about the inherent heaviness of traditional lasagna – you can load this with as much vegetation as you’d like! Definitely give it a try.
Until next time, keep your boots in the stars and your heart in the trees.