We are also using our summer vacation to try and unplug a bit more from the world and do more things with the Divas. Both of them love to help in the kitchen so I enlisted the eldest Diva to get in here and give me a hand with a favorite meal of ours.
This dish is a layered casserole, incorporating tortillas, black beans, mushrooms, salsa and cheese. My fellow carnivores might love a T-Bone but this recipe has been a hit with all I have made it for. It is from Martha Stewarts' website and has become a staple in our house. It is a great recipe to make ahead and freeze, or is delicious when cooked and refrigerated or frozen and reheated. You can adjust the spice level if you like depending on the amount of cayenne and which salsa you use. There are a variety of amazing flavoured salsas available in the supermarkets these days with a wide range of ingredients. We tried it with a Mango and Chipotle and had an amazing dish! Get creative and you can make a different version of this every week.
- 2 teaspoons extra-virgin olive oil
- 3/4 pound Cremini or button mushrooms, trimmed and quartered
- 1 garlic clove, minced
- 1/4 teaspoon cayenne pepper
- Coarse salt and ground pepper
- 1 can (15.5 ounces) black beans, rinsed and drained
- 6 corn tortillas, warmed and halved
- 2 cups salsa
- 1 1/4 cups shredded cheese blend (4 ounces)
Preheat oven to 400 degrees.
In a large skillet, heat oil over medium-high. Add mushrooms and cook, stirring often, until browned, 7 minutes.
Add garlic and cayenne; season with salt and pepper.
This is a GREAT garlic press you can find at Ikea. It works really well and does not crack like many of my previous styles. The recipe calls for one clove of garlic, but in this house we never use just one. You can adjust your heat level with the cayenne and also add a bit of Chili Powder or Chipotle Powder. Live a little!
Add black beans and stir to combine. Most of the black beans in a can in our grocery stores are 19oz. I use that size and once they are drained they are close to the amount the recipe calls for. If you prefer less keep some aside and make a taco salad or a Mexican stuffed baked potato for lunch the next day.
Cook until beans are warmed through, 2 minutes. Remove from heat
A product I have found to be a favourite is Dempsters Corn Tortillas which you can find in the bakery in most grocery stores. If you do not like the corn you can also use whole wheat or white tortillas. I like the corn tortillas to make a gluten free version.
Arrange tortillas in a 2-quart baking dish. The original recipe called for 8 tortillas. The Dempsters come six to a package and we find this the perfect amount. We also quarter the tortillas to make it easier to layer the pan.
Top with half the bean mixture and 1/2 cup salsa, then sprinkle with one-third the cheese.
This is our favorite shredded blend to use. It is a lighter version of Tex Mex and contains Mozzarella, Light Cheddar and Light Monterey Jack for a bit of a kick. To make it a vegan dish you can use Daiya or any vegan cheese you prefer.
Repeat with another layer of tortilla halves, bean mixture, salsa, and cheese. Top with remaining tortillas, salsa, and cheese.
Cover with foil and bake until center is hot and cheese melts, 10 minutes. Uncover and bake until cheese is bubbling, 5-10 minutes. Make sure Mom or Dad take this one out of the oven as it is a heavy dish! Cute Diva!
Let sit and rest for 10 minutes and then use a sharp knife to cut into squares. We enjoy topping ours with a bit of fresh cilantro and a dab of light sour cream.
Grab a Corona or whip yourself up a margarita if you are dining on this on the weekend, and enjoy a bit of the great Mexican flavours in this easy to prepare and amazing to eat casserole!
Ole!!
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