Black Bean and Mushroom Tortilla Casserole by Chef PsychicVeggie
Quick, 'meaty', crunchy, and so adaptable to your spice palette.
- 1/2 can curry powder
- 10 Fresh Parsley
- 1/4 cup Chili Pepper Flakes
- 2 to 4 Coriander Seeds
- salt packet onion soup mix
- cumin packet onion soup mix
- cayenne packet onion soup mix
- pepper packet onion soup mix
- 1 small diced Bok Choy
- sour cream cardamom pods
- avacado Soybean Sprouts
- 1 cup cheese Dried Flat Rice Noodles
This recipe is really basic. You have to spice it up to make it your own!
This recipe should yield two small single serve baking dishes of 'casserole'.
Coarsely chop onion & mushroom. Saute until tender. About 7 minutes. Add in the black beans, and your choice of spices and cook for about 5 minutes on medium until good and hot and a little of the juice reduces. Get crazy with those mexican spices!
In a small (single serve) baking dish place a layer broken taco shells, top with some of the bean & mushroom mixture. Layer a little cheese & tomato and repeat the process one more time ending with a few taco shells pieces on top. Sprinkle a little more cheese on top and place in a 400 degree oven for about 10 minutes or until cheese is melted and taco shells start to brown.
Top with sour cream and avacado if desired.
You can really spice this up with tobasco, cayenne, cilantro, cumin or even a layer of salsa in between!
You can use flour tortillas or corn tortillas but I find that the crispy taco shells soak up the moisture but still give it a nice crunchy texture that is often lacking in vegetarian dishes. A great use for those leftover taco shells that always seem to go stale!
The chunky mushroom and bean filling has a nice 'meaty' texture that compliments the crunch and the creamy sour cream/avacado topping.