1 Tbs./15 ml olive oil
1/2 onion, chopped
several handfuls of spinach
or mixed lettuces
1 cup (240 ml) frozen organic corn
1 can(19 oz (590 ml) enchilada sauce
9 organic all-corn tortillas, quartered
1 cup (250 ml) refried beans
1 cup organic canned black beans
1 1/2 cups (375 ml) shredded Monterey jack or jalapeño cheese
6 Tbs. (90 ml) chopped green onions
organic salsa (optional)
organic yogurt (optional)
A.
1. Preheat oven to 375℉ (190℃).
2. Heat oil in a large frying pan over medium heat.
3. Add onion and cook until translucent, about 4 minutes.
4. Add spinach or salad mixture and cook, stirring as needed, until almost completely wilted.
5. Add corn and cook until hot. Set aside.
B.
1. Use a 9- by 13-inch (22,85 x 33cm) baking dish.
2. Spread 1/3 of enchilada sauce over bottom.
3. Top with 1/3 of tortillas, both beans.
4. Layer 1/3 of cheese and 1/3 tortillas
5. Add the vegetable (A.) mixture; remaining tortillas, sauce, and cheese.
C.
1. Bake until bubbling, cheese is melted, and tortillas are starting to brown on edges, about 25-30 minutes.
2. Sprinkle with green onions.
3. Serve with salsa and yogurt on the side.
