Ingredients
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cooking spray
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2 tablespoons olive oil
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1 cup diced sweet onion
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2 jalapeno peppers, seeded and diced
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1 red bell pepper, diced
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4 cloves garlic, minced
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1 (16 ounce) jar salsa
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1 (15.5 ounce) can black beans, rinsed and drained
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1 (15.25 ounce) can whole kernel corn, drained
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1 teaspoon chili powder
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1 teaspoon ground cumin
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1 (10 ounce) package frozen chopped spinach, thawed and drained
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3 cups shredded pepper Jack cheese, divided
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2 cups ricotta cheese
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1 egg, beaten
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½ teaspoon salt
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½ teaspoon ground black pepper
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18 corn tortillas
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1 cup enchilada sauce
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
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Heat olive oil in a large skillet over medium heat. Add onion, jalapenos, bell pepper, and garlic; cook and stir until onion is translucent, 5 to 7 minutes. Reduce heat to medium-low and add salsa, black beans, corn, chili powder, and cumin. Bring to a simmer; let simmer for 5 minutes.
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Combine 2 cups pepper Jack cheese, ricotta cheese, spinach, egg, salt, and pepper in a bowl.
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Place 6 corn tortillas in the bottom of the prepared baking dish. Add 1/2 of the vegetable mixture using a slotted spoon, followed by 1/2 of the cheese and spinach mixture. Add a layer of 6 tortillas and follow with remaining vegetables and remaining cheese mixture. Top with remaining tortillas. Spread enchilada sauce across the top and remaining pepper Jack cheese.
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Bake in the preheated oven until cheese is melted and bubbly, 45 minutes to 1 hour.
Cook’s Note
The flavor is dependent on the salsa and enchilada sauce used. For example, if you do not like spicy foods, use a mild salsa and enchilada sauce.
Nutrition Facts (per serving)
| 411 | Calories |
| 21g | Fat |
| 40g | Carbs |
| 19g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 411 | |
| % Daily Value * | |
| Total Fat 21g | 27% |
| Saturated Fat 10g | 50% |
| Cholesterol 70mg | 23% |
| Sodium 863mg | 38% |
| Total Carbohydrate 40g | 15% |
| Dietary Fiber 8g | 28% |
| Total Sugars 4g | |
| Protein 19g | 39% |
| Vitamin C 20mg | 22% |
| Calcium 382mg | 29% |
| Iron 3mg | 14% |
| Potassium 566mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
