Enchilada lasagna

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Essentially, yum.
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.

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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]

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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.

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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.

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