I know, I aim high.
This is the second recipe from the January/February 2011 issue of Everyday Food. My first recipe was the turkey chili, which was delicious. EDF, would you fail me now?
Today's recipe is the Mushroom and Black Bean Tortilla Casserole, which is from their week of dinners section of the magazine. It seemed easy enough, and the ingredients aren't outlandish, and lo and behold, I have lunch for the week.
My only possible suggestion for this recipe is to omit the cayenne if you can't handle spice. When I first tasted the casserole, it was HOT. I bought mild salsa, but the cayenne gave it some extra kick. If you don't like spice, make sure you purchase the mildest salsa there! I bought Pace Picante's mild because it was on sale.
My biggest peeve about this recipe is it doesn't specify what size tortillas to buy. It says "corn" so I assumed taco sized, but I kept worrying I wouldn't have enough tortillas, so I bought a pack of 18 tortillas. It turned out I really only needed the 8 tortillas, so I have to find something to do with the remaining 10. Enchiladas?
Definitely rinse the black beans - it gets rid of that funky can smell. Also remember to warm the tortillas, as it helps to soften them during baking. You can warm them by microwaving them inbetween paper towels for 20 seconds.
Verdict: Great taste, even it was a bit spicy. However, the next day, the fire died down considerably, so if you're freezing or eating it over the course of a week, don't worry if it's too hot for you initially. When I first pulled it out of the oven, I pulled a slice out to photograph and then put aside for lunch today, but I took a few sample bites. And then a few more sample bites. And then a sample bite out of another piece stil in the pan. It is GOOD. It comes together quickly, so if you need a fast meal on a weeknight, paired with some salad, it's a great meatless option.
My favorite part is definitely the mushrooms. You can't go wrong with mushrooms.
Casseroles, no matter what you do, do not photograph that well.
Mushroom and Black Bean Tortilla Casserole, Everyday Food, January/February 2011
- 2 tsp olive oil
- 3/4 pound cremini or white mushrooms, cleaned and quartered (I used 1/2 pound of cremini, which happened to be on sale! Score!)
- 1 garlic clove, minced
- 1/4 tsp cayenne pepper
- Coarse salt and pepper
- 15.5 oz can black beans, drained and rinsed
- 8 corn tortillas, halved and warmed
- 2 cups salsa
- 4 oz Monterey Jack cheese, shredded. (I couldn't find it at the grocery store, so I used a mixture of shredded cheddar and jack)
1. Preheat oven to 400 degrees.
2. In a large skillet, heat olive oil. Add mushrooms, and stir until soft, about 7 minutes. Add cayenne and garlic; season with salt and pepper.
3. Add black beans to the skillet; stir to combine. Continue stirring until heated through, about 2 minutes. Remove from heat.
4. Arrange 5 tortilla halves on the bottom of a 2 quart baking pan. (I used a 8x8 pyrex.) I arranged the tortillas so the cut sides were along the edges of the pan, and then laid the fifth half in the middle. Top with half of the bean mixture, and a 1/2 cup of salsa (I used a tablespoon and spooned out 8 tablespoons and a bit, which is 1/2 cup.) Top with 1/3rd of the cheese. Repeat with another layer. Top with remaining tortilla, salsa, and cheese.
5. Cover with foil and bake until center is hot and cheese melts, about 10-15 minutes. Remove foil and bake until cheese bubbles, about 5 minutes. Be careful! Cheese burns quickly!
Enjoy the layers.