Quick Spinach, Corn and Black Bean Bake
I’m always at a loss when looking for a vegetable side dish to serve with Mexican fare so I developed this recipe for Quick Spinach, Corn and Black Bean Bake when planning to teach a Southwestern cooking class. The combination is the perfect accompaniment to tacos or enchiladas, and is so simple to prepare. A trip to the freezer section, a couple of canned goods, a few pantry spices and a sprinkling of shredded cheese is all it takes to whip up this delicious side dish.
The spiciness of the dish is dependent on the variety of tomatoes used. The Rotel brand of diced tomatoes with chiles offers the tomatoes in mild, regular or hot varieties, so pick your can according to your family’s preferences. The side dish also makes a delicious filling for flour tortillas, so I’ll often turn leftovers into vegetarian soft tacos or spinach quesadillas.
Makes 8 servings.