How to make black bean spinach enchilada casserole

Preheat oven to 350

Wash cilantro in sink

Wash green onions in sink

Place saucepan on burner

Add 4 tablespoons olive oil to skillet

Add to tomato paste to saucepan

Add quinoa flour to saucepan

Add cumin to saucepan

Add garlic powder to sauce pan

Add onion flakes to saucepan

Whisk in chicken broth. Cook ingredients for 1 minute while whisking

Bring contents of saucepan to a boil

Once boiling turn burner down to 3 (low)

Let sauce simmer for 8 minutes. This will let the sauce thicken

Add salt and pepper to taste

Place skillet on burner

Add olive oil to skillet

Add spinach to skillet

Cook spinach for 2 minutes or until the spinach is wilted

Cut the Monterey Jack cheese and cheddar cheese into small pieces

Using kitchen scissors cut the green onion into slices the width of an eraser

Carefully using cutting board and knife chop up the cilantro into small pieces

Add spinach to bowl

Add corn to bowl

Add cilantro to bowl

Add green onion to bowl

Add cumin to bowl

Add black beans to the bowl

Mix ingredients together using large spoon

Add 1 tablespoon olive oil to baking dish

Add 1cup sauce to both baking dish

Add 1 layer of corn tortillas

Add a thick layer of the spinach mixture on top of the corn tortillas

Add a second layer of corn tortillas

Add divide sauce over both baking dishes

Sprinkle cheese on top of each baking dish

Bake for 20 minutes

Please set the table with plates, forks, napkins, and cups

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