Mexican Meatless Monday

Vegetarian Mexican Casserole

Serves 4-6

1 package organic corn tortillas (I used Whole Foods 365)

1 can organic black beans, rinsed and drained

Half jar of your favorite red salsa (I love Frontera Roasted Tomato salsa, smokey and flavorful but not spicy)

Half jar salsa verde/tomatillo salsa in your desired degree of spiciness

1 1/2 cups frozen corn kernals, preferably roasted (Trader Joe's brand is great)

1/2 - 1 cup shredded Mexican cheese blend (I used Horizon blend)

1 cup Queso Fresco (fresh Mexican cheese found in the ethnic refrigerated section of most markets)

1 tsp. olive oil to grease bottom of casserole dish

2 tbs. canola or olive oil to fry tortillas (optional)

1/4 cup fresh cilantro, roughly chopped

Preheat oven to 350 degrees.

Cover the bottom of a 10-inch casserole dish with a thin layer of red salsa.

This next step is optional, but adds a nice flavor: Heat oil in a pan over medium-high heat and warm the tortillas for no more than 30 seconds on each side to soften them.

Place a layer of tortillas on top of the salsa - about 4 will fit across the bottom. Cover with a layer of black beans, corn, salsas, and top with a sprinkling of both cheeses and some cilantro. Repeat the layering process (about 2 more times will usually fill the dish). The top layer should be of tortillas. Cover with the remaining salsas and cheeses. Bake for 25-30 minutes until heated through. Top with more fresh cilantro before serving.

Filling Variation

For heartier casserole, you can replace the black beans (or supplement them) with 1 package ground-beef style meatless crumbles - Melyssa suggets Yves or LightLife brand. Both companies offer Mexican-style crumbles, but if you use the original flavor, season with the following:

1/2 tsp. cumin

1/2 - 1 tsp. onion powder

1/2 tsp. - 1 tsp. garlic powder

1/2 tsp. chili powder

salt and pepper to taste

Chipotle Crema

1 cup traditional Mexican crema (I found mine in Shop Right) or 1/2 container low-fat organic sour cream

4-6 drops chipotle chili sauce (more if you like it hotter) (I used Bufalo brand)

Juice of 1/2 lime

Tiny pinch of salt

Mix all ingredients together and serve with Mexican Casserole. Can be made several days ahead - remember that chipotle flavor gets hotter the longer it sits in a recipe.

Topping variation

Mix 1/2 container low-fat organic sour cream with 1/4 cup red salsa

Photo taken before baking*

This dish pairs nicely with an organic mixed green salad with lime vinaigrette.

For the dressing, you can use my lemon vinaigrette and replace the lemon juice with lime juice and add about a teaspoon of tomatillo salsa. Sprinkle salad with tortilla strips for crunch.