Originally Posted by vjengels

This is an easy great tasting, low fat, satisfying recipe,the fillinig holds up well in the frig for a week!
This serves 3, It's just my husband & myself, so increase the amounts if you want to serve more people.
Spinach Black Bean enchilada casssorole:
Filling:
2 C, frozen spinach, thawed.
1/2 can drained , rinsed black beans
1 C. Salsa , separated-
1 to 2 Tbls Taco Seasoning
1/3 C. Shredded Fat free Cheddar cheese
Topping:
1/3 C. Fat free plain yogurt
1 Tbls Lemon, or Lime Juice
2- 6 inch corn tortillas
Pam spray
oven proof dish big enough to fit the tortillas into, ( I use a Corning ware souffle' dish, fit the tortillas perfectly)
mix the filling,including 1/2 c salsa; spray pan lightly, spread 1/4 c salsa on bottom of dish, place one tortilla on salsa, put all the filling in , cover with the other tortilla, and 1/4 c salsa. Cover with Aluminum foil, bake at 350* for 30 mins, uncover ,mix yogurt & juice, spoon yogurt mixture on top, bake uncovered 10 mins.
You could microwave this if you wanted, or, use the filling for burritos
This is adapted from a recipe in ' The American Heart Assoc. Low Fat, Low Cholesterol cook book'.
cheezy saucey mexican-y goodness yum!