Spider Hatchling Enchilada Casserole: A Spooky Delight

This Spider Hatchling Enchilada Casserole is a fun and spooky twist on a classic dish perfect for Halloween.

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Prep Time 15

Cook Time 30

Resting Time 5

Total Time 50

Servings: 6 slices

Course: Casserole

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

12 pieces Corn Tortillas Use fresh tortillas for best results.
2 cups Black Beans Can substitute with pinto beans.
1 cup Chipotle Sauce Use adobo sauce for more heat.
2 cups Cheese (e.g., Monterey Jack, Cheddar) Substitute with plant-based cheese for a vegan option.
1 cup Olives Black olives work best; add green olives for color contrast.
2 tablespoons Cooking Oil Can substitute with vegetable broth.

Equipment

Skillet
baking dish

Method

Step-by-Step Instructions for Spider Hatchling Enchilada Casserole

Preheat your oven to 350°F (175°C) and prepare your baking dish by greasing it lightly.
In a skillet, heat the cooking oil and sauté the black beans with chipotle sauce for 5-7 minutes.
Layer corn tortillas, black bean mixture, and cheese in the greased baking dish until all ingredients are used, finishing with cheese.
Bake in the preheated oven for 25-30 minutes until the cheese is bubbly and golden.
Slice black olives to create spider shapes and arrange them on top once baked.
Let the casserole rest for a few minutes, serve with guacamole, sour cream, or salsa.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

This casserole can be prepared a day in advance and stored in the fridge unbaked. Just pop it in the oven when you're ready to serve!

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