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

Taco Salad

Don't forget to make this salad while fresh lettuce is in season!

assorted leaf lettuces, spinach and Swiss chard

cilantro, snipped with scissors

green onions, sliced

1 lb. ground beef, seasoned with taco seasoning mix (follow directions on packet)

shredded cheese (optional)

taco chips (optional)

Dressing:

home-canned salsa mixed with Greek yogurt

Santa Fe Chicken Chili

Adapted from Gooseberry Patch Family Favorites Cookbook

This is a great soup recipe… It makes a big batch, so you may want to halve it. It freezes well.

2 lbs. chicken breasts, cubed
4 garlic cloves, minced
4 large onions, chopped
4 medium sweet peppers, diced*
¼ c. olive oil
3 T. chili powder
2 t. ground cumin
¼ t. cayenne pepper
1 (28-oz.) can tomatoes, diced
1 (14½- oz.) can chicken broth
1 (15½-oz.) can kidney beans, rinsed and drained
1 (12-oz.) jar salsa**
1 (10-oz.) pkg. frozen corn
½ t. salt
½ t. pepper

Sauté chicken, garlic, onions and peppers in olive oil. Add remaining ingredients and simmer one hour.

* Be sure to use sweet peppers (Cubanelle); they are the secret; bell peppers just don’t give the same flavor.
** Use mild salsa unless you don’t mind your nose running!

Yield: 10 servings (4 qts.)