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1
Note: You can use any vegetables you have on hand.
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2
I'd recommend keeping the onion and bell pepper though.
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3
Saute the onion and bell pepper in large pan.
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4
Add the zucchini and saute for another 3 to 4 minutes.
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5
Add all seasoning and oregano.
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6
Stir for one minute.
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7
Rinse beans.
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8
Add green chili, cilantro and beans.
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9
Stir and cook for 5 minutes.
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10
Preheat oven to 375.
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11
To large casserole dish, pour 1/2 cup sauce and spread to cover bottom of dish.
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12
Add tortillas to cover bottom of dish.
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13
Pour bean and vegetable mixture from pan over tortillas.
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14
Spread evenly with a spoon.
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15
Sprinkle a little bit of cheese on top
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16
Wrap thawed frozen spinach in three layers of paper towel and squeeze all liquid out of spinach.
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17
Add spinach on top of bean and vegetable mixture.
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18
If using thawed spinach, tear apart with hands and layer on top.
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19
If using fresh, sprinkle on top.
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20
Layer tortillas on top covering spinach.
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21
Pour enchilada sauce on top.
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22
Spread sauce to completely cover tortillas.
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23
Cover dish with foil tenting foil to try and keep the foil from touching the sauce.
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24
Bake in oven for 40 minutes
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25
Remove foil.
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26
Cover with remaining amount of cheese.
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27
Sprinkle on olives and cilantro (optional).
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28
Raise oven temperature to 400 and bake for another 15 to 20 minutes until cheese is lightly brown.
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29
Let casserole rest for 10 minutes before cutting and serving.
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30
Recommended step.
