This recipe is good for six servings.
1 - 7-1/2 each Tortilla,Corn
2 - 1-1/2 tbsp Oil,Canola
12 oz Onions,Yellow,Fresh,Medium,Chopped
1 - 1/8 tsp Onion,Granulated
1 - 1/8 tsp Garlic,Granulated
1 - 1/8 tsp Cumin,Ground
3/8 tsp Salt,Kosher
3/8 tsp Pepper,Black,Ground
1 - 1/8 lb Beans,White,Cook,Frozen
12 oz Spinach,Frozen,Chopped,Cooked
3 - 6 oz Cheese,Cheddar,Mild,Pre-Shredded
4 - 6 oz Beans,White,Cook,Frozen
2 - 1/4 cup Water,Hot
3/4 oz Garlic Cloves,Fresh,Peeled,Chopped
3 fl oz E-Chopped Cilantro*
3/4 tsp Salt,Kosher
3/4 tsp Pepper,Black,Ground,Fine
3/8 tsp Nutmeg,Ground
5 - 1-1/2 oz Cilantro,Fresh
Toast the tortillas in the oven until slightly browned, about 10-15 minutes. Set aside until ready for use. (Note: toasting tortillas increases the flavor and helps prevent them from cracking).
To make bean & veg filling:
Heat oil over medium high heat.
Add onions and caramelize until soft and brown, about 30 minutes.
Add spices and toast for 2 minutes.
Add beans and greens (fresh or frozen). Saute for about 15 minutes.
Add 8 ounces cheese to cooled veg. filling.
Stir until well combined.
To Make the Bean Puree/Sauce:
In a blender bowl, add water (reserved canned bean liquid, if using) to beans.
Add rest of ingredients and puree until smooth.
Add water to loosen but retain sauce consistency.
Preheat the oven to 350ºF. Grease 2" pans.
TO ASSEMBLE CASSEROLE: 2" HOTEL PAN (Approximate weight = 11-12# per pan)
Pour 2 cups of sauce on bottom of pan making sure surface is covered.
Lay 10 toasted tortillas on the pan, overlapping some to form a bottom layer.
Pour 6.5 pounds spinach and bean mixture on top and sprinkle half of grated cheese.
Top with 10 tortillas overlapping some to cover entire surface.
Pour 6 cups of sauce over entire surface and sides of pan.
Sprinkle remaining 8 ounces cheese on top
Cover with foil and bake the casserole for 35-40 minutes, or until the edges of the tortillas are brown.
Slice into 16 portions (12-13 fl oz per portion)