Here is another wonderful article promoting the Meatless Monday campaign.
http://www.nytimes.com/2011/06/17/us/17meatless.html
I cooked this casserole on Monday and everyone loved it. It was easy to make and easily adaptable (you could add ground beef or chicken if the meat free thing doesn't work for you).
Enjoy!
Stacy
Mushroom and Black Bean Tortilla Casserole
Slightly Adapated from Everyday Food
Ingredients:
2 tablespoons olive oil
1 pound cremini or button mushrooms (or an assortment of wild mushrooms), chopped
2 garlic cloves, finely minced or pushed through a garlic press
1/4 teaspoon chili powder
1 teaspoon cumin
salt and pepper
1 15 ounce can black beans, rinsed and drained
1 7 ounce can of corn, drained
8 corn tortillas
1 jar (2 cups) salsa
2 cups shredded jack cheese (or Mexican blend)
sour cream, optional
Directions:
1. Preheat oven to 400F. In a large frying pan, heat oil over medium-high heat. Add mushrooms and cook, stiring often until browned about 10-15 minutes.
2. Add garlic, spices and salt and pepper. Add black beans and corn and stir to combine. Cook until beans are warmed through about 2 minutes. Remove from heat.
3. Arrange 4 tortilla halves in a 2 qt. casserole dish. Top with 1/2 bean mixture, then top with 1 cup salsa. Sprinkle with 1/2 cheese then repeat layers. Cover with tinfoil and bake covered for 10 minutes; remove foil and cook an additional 10 minutes or until cheese bubbles.
Notes: This can be made one day ahead; feel free to top with sour cream (we did)
Photo courtesy of Google Images
Slightly Adapated from Everyday Food
Ingredients:
2 tablespoons olive oil
1 pound cremini or button mushrooms (or an assortment of wild mushrooms), chopped
2 garlic cloves, finely minced or pushed through a garlic press
1/4 teaspoon chili powder
1 teaspoon cumin
salt and pepper
1 15 ounce can black beans, rinsed and drained
1 7 ounce can of corn, drained
8 corn tortillas
1 jar (2 cups) salsa
2 cups shredded jack cheese (or Mexican blend)
sour cream, optional
Directions:
1. Preheat oven to 400F. In a large frying pan, heat oil over medium-high heat. Add mushrooms and cook, stiring often until browned about 10-15 minutes.
2. Add garlic, spices and salt and pepper. Add black beans and corn and stir to combine. Cook until beans are warmed through about 2 minutes. Remove from heat.
3. Arrange 4 tortilla halves in a 2 qt. casserole dish. Top with 1/2 bean mixture, then top with 1 cup salsa. Sprinkle with 1/2 cheese then repeat layers. Cover with tinfoil and bake covered for 10 minutes; remove foil and cook an additional 10 minutes or until cheese bubbles.
Notes: This can be made one day ahead; feel free to top with sour cream (we did)
Photo courtesy of Google Images
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