I made a version of this recipe a couple weeks ago, and I really liked it. Unfortunately, David didn’t. He didn’t say that he didn’t like it, but he stated he would make some changes to it. This recipe is a mix between the original recipe, changes David wanted, and changes I wanted. With all of these changes, the dish turned out much more to our liking.
The night I made this dish, I was really missing summer. I got home from work and immediately went on a walk with my friend around Spring Lake. By the time I got home the sun was already behind the trees, and by the time the dish came out of the oven it was dark. Dark out by 7 p.m. is bumming me out a little — not gonna lie! I’ll definitely miss the sunshine when I get home from work.
Luckily, this recipe is up just in time for fall and winter. My favorite aspect of this Mexican casserole is that it’s meat free! Usually when I make Mexican casseroles (a family favorite) they contain chicken. It’s nice to have one that is budget friendly. You could always add some chicken to it, but it’s pretty hearty already with all the beans and mushrooms.
Veggie Salsa Verde Bake
Inspired by The Sweets Life
1 Tablespoon olive oil
1 onion, chopped
2 red bell peppers, chopped
1 (8 oz) package sliced mushrooms
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 cup frozen corn
1/2 cup sour cream
1 (16 oz) jar salsa verde
8 corn tortillas
8 oz jack cheese, shredded
cilantro to garnish
1. Preheat oven to 350 degrees.
2. In a large saute pan; heat olive oil over medium high heat. Add onions and red bell peppers, saute for 5 minutes. Add mushrooms to the pan and saute for 3 minutes.
3. In a large bowl; combine sauted veggies, beans, corn, salsa verde, and sour cream.
4. Spray a 9″x13″ baking dish with nonstick spray. Spread out 4 corn tortillas to cover bottom of dish. Pour half of the veggie mixture over tortillas and top with half the shredded cheese. Repeat the process ending with cheese. Bake for 25 minutes. Remove from oven and serve.