Makes: 6 servings Serving Size: 4 1/2-by-4 1/2-inch square


  • 2 tsp. 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 oz. white button mushrooms, sliced
  • 1 fresh poblano pepper, chopped
  • 5 cups (5-oz) packed fresh baby spinach
  • 1 (15-oz) can pinto beans, gently rinsed and drained (1 1/2 cups)
  • 2 Tbsp. chopped fresh cilantro
  • 1 tsp. finely chopped fresh oregano leaves
  • 1/2 tsp. ground cumin
  • 1/4 tsp. sea salt
  • 12 (6-inch) corn tortillas
  • 1/2 cup (2-oz) shredded Monterey Jack or pepper Jack cheese


Preparation Time: 20 minutes

Cooking Time: 40 minutes

  1. Preheat the oven to 400° F.

  2. Heat the oil in a large, deep, nonstick skillet over medium-high heat. Add the onion and 1/4 cup salsa, and sauté for about 8 minutes, until the onion is softened. Add the mushrooms and poblano pepper, and sauté for about 8 minutes, until the mushrooms are softened. Stir in the spinach, and sauté until just wilted, about 1 minute. Add the beans, cilantro, oregano, cumin, and salt, and sauté until fully combined and heated through, about 1 minute.

  3. Spread 1/2 cup of the remaining salsa into a 9-by-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. Drizzle with 1/4 cup of the remaining salsa. Evenly top with the remaining vegetable mixture. Sprinkle with the cheese.

  4. Bake for about 20 minutes, until the casserole is fully cooked through and the cheese is melted. Drizzle with the remaining 1/4 cup salsa and cut the casserole into 6 equal portions to serve.

*With Pork:

  • Sprinkle 6-oz finely cubed roasted pork tenderloin or shredded roasted pork loin onto the casserole after arranging the remaining 6 tortillas in step 3. Continue with steps 3 and 4.

Original source: Recipe from, photography by Terry Doran; food styling by Annie Whyte; styled by Mary Hayes.

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