Back when I was working outside the home, I brought my lunch every day. I usually brought a peanut butter sandwich, pizza or leftovers from dinner the previous night. Occasionally I brought an organic microwavable meal. While not an ideal option, I could prounounce all of the ingredients, it was quick and convenient. It was also pretty tasty too. One of my more recent favorites was Black Bean Tortilla Casserole.
I don't have much of a need for microwaveable meals these days now that I stay at home with Adam. So when I saw a recipe for Mushroom and Black Bean Tortilla Casserole, I was pretty excited to recreate the convenience food I enjoyed and make it a healthier option.
The original recipe looked like it could use a little sprucing up, so I added spinach, onion, used more garlic and changed up the spices. I love the additional vegetables in this dish. It's a lighter and healthier option, and is also quick and easy to prepare. Leftovers reheat nicely...which I guess sort of makes it a microwavable meal, only better!
Vegetable and Black Bean Tortilla Casserole
Yields 6 servings
1 tablespoon extra-virgin olive oil
1 large yellow onion, chopped
8 ounces sliced mushrooms
2 garlic cloves, minced
2 teaspoons chili powder
1 can (15 ounces) black beans, rinsed and drained
10 ounces frozen chopped spinach, thawed and squeezed dry
8 corn tortillas, warmed and halved
2 cups salsa
1 1/2 cups Monterey Jack cheese
- Preheat oven to 400 degrees. Spray 2-quart baking dish with cooking spray. Set aside.
- In a large skillet, heat oil over medium-high heat. Add onions and mushrooms and cook, stirring often, until browned (about 7 minutes).
- Reduce heat to medium and add garlic and chili powder, stir for 1 minute.
- Add black beans and spinach and stir to combine. Cook until beans are warmed through (about 2 minutes). Remove from heat.
- Arrange 5 tortilla halves in baking dish. Top with half of the bean mixture and 1/2 cup salsa, then sprinkle with 1/3 of the cheese. Repeat with another layer of bean mixture, salsa and cheese. Top with remaining tortilla halves, salsa and cheese.
- Cover with foil and bake 10 minutes or until center is hot and cheese melts. Uncover and bake until cheese is bubbling, 5 minutes OR if your dish is broiler-safe, put under the broiler until cheese is bubbling and browned.