1 can black beans
8 corn tortillas
1 onion
1 tomato
1 red bell pepper (optional)
spinach (optional)
mushrooms (optional)
1 c. grated cheddar cheese
1 jar tomatillo salsa
cilantro
sour cream/yogurt (optional)
guacamole (optional)
3 cloves garlic
1 tsp. cumin, toasted and ground
1 tsp. coriander, ground
1 leaf bay
1 tbs. vegetable oil, divided
1. Heat oven to 350.
2. Chop half onion, heat oil in small sauce pan, stir-fry onion until translucent with garlic, and undrained beans, cumin, coriander and bay leaf, and cook until beans begin to break down a little and mixture thickens, stirring occasionally.
3. Chop tomato, reserve. Chop red pepper or spinach and mushrooms. Slice other half of the onion.
4. Stir-fry onion in oil, add peppers or spinach and mushrooms, season with salt, pepper or fajita seasoning.
5. Spray a 7" souffle dish with cooking spray.
6. Pour 1/4 cup salsa into the bottom.
7. Dip a tortilla into the salsa and place in bottom. Spread with beans topped with tomatoes. Dip a second tortilla, place on top of tomatoes, spread with peppers or spinach and mushrooms, top with cheese. Dip a third tortilla in salsa and place on top of cheese. Repeat layers until ingredients are gone or dish is full.
8. Pour remaining salsa over the top, finish with cheese, cover with foil and place in the oven to bake.
9. With 5 minutes left, uncover to all for possible browning.
10. Serve with sour cream, yogurt, cilantro, guacamole, chips as desired.