Wednesday, May 30, 2012

Mushroom and Bean Tortilla Casserole

I'm blogging with a belly full of beans and mushrooms. Dinner for today was this super easy casserole, thrown together from flour tortillas, kidney beans, mushrooms, salsa, and cheese. The photo might not look like much, but it's one of the most hearty, filling meals I've prepared for myself in quite a while.

2 tsp extra-virgin olive oil
1/2 yellow onion, chopped
3/4 pounds cremini mushrooms, trimmed and quartered
1 garlic clove, minced
1/4 tsp cayenne pepper
1 can (15.5 ounces) kidney beans, drained and rinsed
4 medium flour tortillas. Leave one whole, halve 2, and quarter the last.
1 1/4 cups (4 ounces) shredded Monterey Jack cheese
1 1/2 cups salsa

It's fast and easy!
1. Preheat oven to 400 degrees.
2. Heat oil and saute onions until soft. Add mushrooms, turn heat to medium high. Cook until mushrooms are browned, stirring often. This should take about seven minutes.
3. Add garlic and cayenne--try not to dump the cayenne directly on a mushroom or you'll get a very spicy bite later! Add salt and pepper as desired.
4. Add kidney beans, stir to combine. Cook until beans are warmed through. Remove from heat.
5. Arrange 2 tortilla halves, and 2 tortilla quarters to cover the bottom of an 8x8 baking dish.
6. Top tortillas with half the bean mixture, 1/2 cup salsa, and 1/3 of the cheese.
7. Add another layer of tortilla and repeat this process.
8. Top with one whole tortilla, 1/2 cup salsa, and the rest of the cheese.
9. Cover with foil and bake until center is warm--about 10 minutes. Then remove foil and bake for about 5 minutes longer, until cheese is bubbling.
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