My husband and I love tacos; we must have them once or twice a week. This dish was inspired from trying out a vegetarian diet to see if we would like it.
Well, so far we love the food and really don’t miss the meat. The beans and cremini mushrooms give a meaty texture, and the other ingredients are filling and tasty. You can make tacos with this recipe, if you just use tacos shells and forget the casserole dish. If you rather have the red enchilada sauce, try it out.
Tacos rule. Eat well, my friends.
Mexican Vegetable Casserole
by Michele Howard
- 1/2 white onion, chopped
- 1 zucchini, chopped
- 6 cremini mushrooms, sliced thick
- 1/2 yellow or red bell pepper, seeded and chopped
- 5 Swiss chard leaves, rinsed, removed the vein and chopped
- 1 small can black beans, drained
- 3 green onion stalks, chopped
- 1/4 cup black olives, halved, no pits
- 1/3 cup cilantro, chopped
- 1 tablespoon McCormick’s Mexican seasoning or any taco seasoning
- 1 10-ounce can green enchilada sauce, medium hot
- 3/4 cup pepper jack cheese, shredded
- 3/4 cup sharp cheddar cheese, shredded
- 8-10 fresh corn tortillas, cooked until crispy on slightly oiled cast iron skillet
- 1 avocado, pitted and sliced for garnish
- Sour cream and my favorite Valentina’s hot sauce
In a large frying pan on medium high heat, add one tablespoon olive oil and the first four ingredients. Saute while stirring for about 6-7 minutes.
Cook tortillas on medium high, heating one at a time in cast iron pan until both sides are crispy. Cut each tortilla down the middle, turn and cut them two more times, two inches apart to make large pieces.
In a 9-inch by 9-inch glass baking dish, place five tablespoons enchilada sauce and spread the tortilla pieces evenly so they’re not touching each other. Spread some of the vegetable and bean mixture on top, sprinkle with two cheeses, and repeat these layers until all ingredients are gone.
Bake at 350 F for about 20 minutes or until the cheese is bubbly. Serve with avocado slices, a dollop of sour cream and hot sauce.