Try this healthier option for dinner. It takes a vegetarian spin on a casserole-style dish that is full of vegetables and flavor.
- 2 teaspoons canola oil or unrefined peanut oil
- 1 large sweet onion, diced
- 1 ¼ cups mild or medium tomatillo salsa (salsa verde) of choice, divided
- 12 ounces cremini or white button mushrooms, sliced
- 1 fresh Poblano pepper, chopped
- 5 cups packed fresh baby spinach (5 ounces)
- 1 (15-ounce) can pinto beans, gently rinsed and drained (1 ½ cups)
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon finely chopped fresh oregano leaves
- ½ teaspoon cumin
- ¼ teaspoon sea salt, or to taste
- 12 (6-inch) corn tortillas
- ½ cup shredded Monterey Jack or pepper jack cheese (2 ounces)
1. Preheat the oven to 400 degrees F.
2. Heat the oil in a large, deep, nonstick skillet over medium-high heat. Add the onion and ¼ cup salsa, and sauté until the onion is softened, about 8 minutes. Add the mushrooms and pepper and sauté until softened, about another 5 minutes. Stir in the spinach, and toss until just wilted, about 1 minute. Add the beans, cilantro, oregano, cumin, and salt, and sauté until fully combined and heated through, about 1 minute. Adjust seasoning.
3. Spread ½ cup salsa into a 9×13-inch baking dish. Arrange 6 tortillas to cover the bottom of the dish. Evenly top with half of the vegetable mixture. Arrange the remaining 6 tortillas on top. Sprinkle with ¼ cup salsa. Evenly top with remaining vegetable mixture. Sprinkle with the cheese. Bake until fully cooked through and the cheese is melted, about 20 minutes. Sprinkle with remaining ¼ cup salsa.
4. Cut the casserole into 6 portions, and serve.
Recommendation: Chop the spinach prior to stirring it into the mixture.
Per Serving: Calories: 270 | Fat: 7g | Protein: 13g | Total carbs: 43g | Fiber 9g | Protein: 12g | Sodium: 430mg | Sugars: 7g
Recipe from: Recipes for Healthy LivingTweet