Best Mushroom And Dill Tortilla Recipes

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MUSHROOM AND BLACK BEAN TORTILLA CASSEROLE



Mushroom and Black Bean Tortilla Casserole image

Sauteed mushrooms, cooked black beans, and store-bought salsa are layered with corn tortillas in a baking dish to create this Tex-Mex-inspired casserole.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 30m

Number Of Ingredients 9

2 teaspoons extra-virgin olive oil
3/4 pound cremini or button mushrooms, trimmed and quartered
1 garlic clove, minced
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
1 1/2 cups reserved cooked black beans from Spicy Black Bean Soup, or 1 can (15.5 ounces) black beans, rinsed and drained
8 corn tortillas, warmed and halved
2 cups salsa
1 1/4 cups shredded Monterey Jack cheese (4 ounces)

Steps:

  • 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 cup 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.

Nutrition Facts : Calories 384 g, Fat 13 g, Fiber 12 g, Protein 20 g

DILL MUSHROOMS AND ASPARAGUS



Dill Mushrooms and Asparagus image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Brown 4 ounces sliced mushrooms in olive oil, 5 minutes. Add 1 bunch asparagus (trimmed and cut into thirds) and 2 tablespoons water; season with salt and pepper. Cook, stirring, until crisp-tender, about 7 minutes. Toss with 2 tablespoons chopped dill and 3/4 teaspoon lemon zest.

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