TORTILLA CASSEROLE

TORTILLA CASSEROLE

4 fresh poblano chiles
18 corn tortillas
7 tbsp vegetable oil
10 oz spinach tough stems removed
Coarse salt
1 small onion, thinly sliced
4 cloves garlic, minced
2 cans (15 oz each)black beans, drained
1 cup Crema or sour cream
2 ¼ cups Tomatillo Salsa
½ oz queso fresco or Monterey jack

Preheat oven to 425 degrees

Roast and peel chiles. Cut into 1 ½ inch strips.
Brush tortilla halves on both sides with 3 tablespoons of oil. Arrange on baking sheets. Bake, rotating sheets halfway through, until tortillas begin to bubble 5 – 7 minutes (don’t let become crunchy) Set aside.

Heat a large skillet over medium heat. Wash spinach, and drain but do not dry. Add spinach to skillet, cover and cool until spinach has wilted, about 2 minutes. Season with ¼ tsp. salt. Transfer to cutting board, cool slightly. Squeeze out moisture. Coarsely chop and set aside.

Heat 2 tbsp of oil in same skillet. Add garlic, and cook, stirring 30 seconds. Add beans and ½ tsp salt, cook, mashing slightly with the back of a wooden spoon 2 minutes. Transfer to bowl and set aside.

Line bottom of a 10 ¼ inch round baking dish with 12 tortilla halves, overlapping slightly. Layer with chile mixture, half the bean mixture and half the crema. Spread ¾ cup salsa over top. Sprinkle with ½ cup of cheese. Repeat for a second layer, using spinach instead of chiles. Top with remaining tortillas, ¾ cup salsa, and ½ cup cheese.

Bake until heated through, 45 minutes to 1 hour, cove r with foil for the last 15 minutes, if it is browning too quickly or getting too dry.

Let stand 15 minutes before serving. Serve with more salsa and crema.