Spinach & Bean Enchilada Bake
A freezer-friendly enchilada casserole layered with spinach, pinto beans, and tangy enchilada sauce. Cut into squares for easy portioning all week.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Refrigerate covered for up to 5 days. Freeze individual wrapped portions for up to 2 months.
- Batching: Corn tortillas make this naturally gluten-free — check your enchilada sauce label too.
- Reheat: Microwave a single square for 2–3 minutes. From frozen, thaw in the fridge overnight then microwave for 3 minutes, or microwave from frozen for 4–5 minutes.
EXECUTION STEPS
THE MACRO PREP
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
VEGGIE STEAM-SAUTÉ
In a bowl, combine pinto beans, spinach, cumin, garlic powder, chili powder, and half the cashew cream.
VEGGIE STEAM-SAUTÉ
Spread ½ cup enchilada sauce on the bottom of the baking dish.
THE MACRO PREP
Layer 4 corn tortillas on the sauce, overlapping as needed. Spread half the bean-spinach mixture over the tortillas.
STEP 5
Repeat with another layer of tortillas, remaining bean mixture, and remaining sauce on top.
STEP 6
Top with the final 4 tortillas, remaining enchilada sauce, remaining cashew cream, and nutritional yeast.
STEP 7
Cover with foil and bake for 25 minutes. Remove foil and bake 5 minutes more.
STEP 8
Let cool for 10 minutes, then cut into 8 squares.
PRIMARY CATEGORY
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servings
- 12 corn tortillas
- 2 cans (15 oz each) pinto beans, drained and rinsed
- 3 cups fresh baby spinach, roughly chopped
- 2 cups (16 oz) red enchilada sauce
- 1 cup cashew cream or vegan sour cream
- 1 cup nutritional yeast
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish