Mushroom And Dill Tortilla Recipes
MUSHROOM AND BLACK BEAN TORTILLA CASSEROLE
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
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
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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- In a 10-inch nonstick skillet, heat the 6 tablespoons of olive oil. Add the onion and a generous pinch of salt and pepper. Cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until the mushrooms are tender and golden, about 7 minutes. Stir in the 1/4 cup of parsley.
- In a large bowl, beat the eggs with a generous pinch of salt and pepper. Pour the eggs into the skillet and cook over moderate heat, gently stirring and lifting the tortilla, until the edge is set and the center is still loose, about 7 minutes. Put a large, flat plate on top of the skillet and carefully invert the tortilla onto the plate. Slide the tortilla back into the skillet and cook until the center is set, 1 to 2 minutes longer. Slide onto a serving plate, brush with olive oil and garnish with parsley. Serve right away.
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