Description
Recipe reprinted with permission from The With or Without Meat Cookbook: Then Flexible Approach to Flavorful Diabetes Cooking by Jackie Newgent, RDN, CDN
Ingredients
Scale
- 2 teaspoons canola or unrefined peanut oil
- 1 large sweet onion, diced
- 1 1/4 cups mild or medium tomatillo salsa (salsa verde) of choice, divided
- 12 ounces crimini or white button mushrooms, sliced
- 1 fresh Poblano pepper, chopped
- 5 cups packed fresh baby spinach (5 ounces)
- 1 (15-ounce) can pinto beans, gently rinsed and drained (1 1/2 cups)
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon finely chopped fresh oregano leaves
- 1/2 teaspoon ground cumin
- 1/4 teaspoon sea salt, or to taste
- 12 (6-inch) corn tortillas
- 1/2 cup shredded Monterey Jack or pepper jack cheese (2 ounces)
Instructions
- Preheat oven ot 400 degrees F.
- Heat the oil in a large, deep, nonstick skillet over medium-high heat. Add the onion and 1/4 cup salsa, and saute until the onion is softened, about 8 minutes. Add the mushrooms and Poblano pepper, and saute until the mushrooms are softened, about 8 minutes. Stir in the spinach, and toss until just wilted, about 1 minute. Add the beans, cilantro, oregano, cumin, and salt, and saute until fully combined and heated through, about 1 minute. Adjust seasoning.
- Spread 1/2 cup salsa into a 9 x 13-inch baking dish. Arrange 6 tortillas to cover the bottom of the dish. Evenly top with half of the vegetable mixture. Arrange the remaining 6 tortillas on top. Sprinkle with 1/4 cup salsa. Evenly top the remaining vegetable mixture. Sprinkle with the cheese. Bake until fully cooked through and the cheese is melted, about 20 minutes. Sprinkle with the remaining 1/4 cup salsa.
- Cut the casserole into 6 portions, and serve.
Notes
{With Poultry, Fish or Meat}
One serving: Sprinkle 1 ounce finely cubed roasted pork tenderloin or shredded roasted pork loin onto a one-sixth section of the casserole before sprinkling with the cheese in step 3.
Full recipe: Sprinkle 6 ounces finely cubed roasted pork tenderloin or shredded roasted pork loin onto the casserole after arranging the remaining 6 tortillas in step 3.
Nutrition
- Calories: 270
- Fat: 7 g