Mushroom and Black Bean Tortilla Casserole

I also made this dish for our neighborhood potluck this evening.  I wasn't sure how it would go over, but I was determined to make a meatless main dish with some ingredients I already had on hand (black beans and home-canned salsa).  It got a thumbs up!

Source:  Everyday Food magazine, January/February 2011

2 t. extra-virgin olive oil

3/4 lb. cremini or button mushrooms, trimmed and quartered*

1 garlic clove, minced

1/4 t. cayenne pepper

coarse sea salt and ground pepper

1 1/2 c. cooked black beans or 1 can (15.5 oz.) black beans, rinsed and drained

8 corn tortillas, warmed and halved

2 c. salsa

1 1/4 c. shredded Monterey Jack cheese (4 oz.)

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.  Add black beans and stir to combine.  Cook until beans are warmed through, 2 minutes.  Remove from heat.

Arrange 5 tortilla halves in a 2-quart baking dish.  Top with half the bean mixture and 1/2 c. salsa, then sprinkle with one-third the cheese.  Repeat with another layer of tortilla halves, bean mixture, salsa, and cheese.  Top with remaining tortilla halves, 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 minutes.

* I recently read a tip in Martha Stewart Living that the easiest and most effective way to clean mushrooms is to swish them in a bowl of water, then drain them and allow them to dry before using them in your recipe.  I've always tried to clean mushrooms by wiping them individually with a damp paper towel.  I agree - this method is far more effective and definitely quicker!

Yield: 4 Servings

Chicken, Rice and Black-Bean Salad

Ooooh, this was yummy with a freshly roasted chicken, the last of the tomatoes and jalapeno peppers from the garden, and brown rice cooked using the method I just discovered that was featured in the September issue of the Martha Stewart Living magazine.  If I had closed my eyes, I would have thought I was at Chipotle's!!

Source:  adapted from Everyday Food magazine, June 2005

1 c. brown rice

1 cooked chicken (about 2 1/2 lbs.), shredded (about 4 c.)

1 can (15 1/2 oz.) black beans, drained and rinsed

6 plum tomatoes, quartered lengthwise, seeded, and thinly sliced

1 jalapeno chile (seeds and ribs removed for less heat, if desired), minced

4 scallions, thinly sliced

cilantro, chopped

1/4 c. white-wine vinegar

3 T. olive oil

1/2 t. ground cumin

sea salt & ground pepper

Cook rice according to package instructions or Martha Stewart's food editors' "Better Brown Rice" method.  Spread on a baking sheet; refrigerate until cool.

Place cooled rice in a large bowl; add chicken, beans, tomatoes, jalapeno, scallions and cilantro.  Whisk together vinegar, olive oil, cumin, sea salt and pepper and pour over ingredients in bowl.  Toss to combine.

Quick and Easy Pumpkin Black Bean Soup

Be sure to add the garnishes - it makes all the difference!

Source:  Adapted from http://www.thecookingphotographer.com/

4 T. olive oil

1/2 c. onion, finely diced

2 garlic cloves, minced

1 T. ground cumin

1 t. coarse sea salt

1 t. cinnamon

1 t. allspice

1/2 t. ground black pepper

1/4 t. cayenne pepper, optional

2 + 2 cans black beans (15 oz. each), drained and rinsed

1 can (14.5 oz.) diced tomatoes

1 can (16 oz.) pumpkin puree

4 c. chicken broth

salt to taste

Garnishes:

baked pumpkin seeds

cheese

sour cream

parsley

crushed tortilla chips

In a large pot, heat oil until shiny, then turn to medium low.  Add onion, garlic, cumin, salt, cinnamon, allspice, pepper, and cayenne; stir often until onion has softened, about 3-4 min.

In a food processor or blender, puree 2 cans of beans and the tomatoes.  Add the puree, pumpkin and broth to the pot.

Simmer uncovered until thick, stirring often while scraping the bottom, about 30 minutes or until desired thickness.  Add the remaining 2 cans of beans and heat.  Add salt to taste and garnish as desired.