Tuesday, August 23, 2011

Layered Enchilada Bake

Once again another Tex-Mex recipe, I do see a pattern this month, guess I need to branch out. But hey, I love this type of food. It's easy, delicious and provides leftovers for some of the week. You can't go wrong with that. I bet  you have all the ingredients on hand, go look!

  • 1 package (5 oz) baby spinach,
  • 1 package LightLife Smart Ground (ground beef)
  • 1 large  onion, chopped
  • 2 cups Chunky Salsa
  • 1 can  (15 oz.) black beans, rinsed and drained
  • 2 tablespoons Taco Seasoning Mix
  • 6 flour whole wheat tortillas (8 inch)
  • 1 cup  Toffuti Sour Cream
  • 1 pkg. Daiya pepper jack cheese shreds

Heat oven to 400. Saute spinach in a nonstick skillet, set aside.

Add meat with onions in large skillet on medium-high heat; heat through until onions start to get translucent. 

Stir in next 3 ingredients. 

Arrange 1- 1/2 tortillas in single layer on bottom of 13x9-inch baking dish. 

Cover with half meat mixture. 

Add half of the sour cream 

Then add the sauteed spinach.

Add half of the cheese,

Repeat layers (except the spinach).
Cover with foil and bake for 30 minutes, uncover, bake for 10 more minutes until casserole is heated through and cheese is melted.
 Let stand 5 minutes before cutting. Serve with lettuce, additional salsa and jalapenos.



  1. Looks great! Is this way of eating helping you accomplish what you wanted?

  2. @Karen ThurmondThanks Karen, the leftovers were even better and would have photographed better since they stayed layered and didn't slide around. It was delicious and yes we are reaching goals. I wouldn't go back to eating meat and their by products. I feel better than ever.