Description

This hearty vegetarian casserole layers smoky pasilla sauce with sautéed mushrooms, black beans, and tender chard between toasted tortillas. Topped with crumbled queso fresco, it’s a nourishing, flavor-packed Mexican-inspired bake that’s perfect for family dinners or meal prep.

Ingredients

Units Scale

8 corn tortillas
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
1 bunch Swiss chard, stems removed and leaves chopped
1 cup mushrooms, sliced
1 can (15 oz) black beans, drained and rinsed
1 1/2 cups pasilla or enchilada sauce (homemade or store-bought)
1/2 tsp cumin
1/2 tsp smoked paprika
Salt and pepper to taste
3/4 cup queso fresco or feta, crumbled

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Instructions

Preheat oven to 375°F (190°C). Lightly oil a 9×9 inch baking dish.
In a skillet, heat olive oil and sauté onion until translucent. Add garlic and cook for 30 seconds.
Add mushrooms and sauté until browned, then stir in Swiss chard and cook until wilted.
Add black beans, cumin, paprika, salt, and pepper. Mix well and remove from heat.
Spread a spoonful of pasilla sauce on the bottom of the baking dish. Layer 2 tortillas, followed by a portion of the veggie mixture, a drizzle of sauce, and a sprinkle of cheese. Repeat layers, ending with tortillas, sauce, and remaining cheese on top.
Cover with foil and bake for 25 minutes. Uncover and bake an additional 10 minutes until bubbling and golden on top.
Let rest 5 minutes before slicing and serving.

Notes

If you prefer, you can use gluten-free tortillas to make this dish gluten-free.
This casserole can be made ahead of time and stored in the fridge for up to two days before baking.
For an extra boost of flavor, top with fresh cilantro or avocado before serving.

Nutrition

Serving Size: 1/4 of casserole
Calories: 310 kcal
Sugar: 6g
Sodium: 560mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 9g
Protein: 10g
Cholesterol: 20mg