tortilla Archives - Alida's Kitchen

September 12, 2014 ·

For a healthy, protein-packed lunch for back to school, try this Creamy Avocado Turkey Wrap featuring an avocado and Greek yogurt spread, your favorite vegetables, cheese and slow roasted turkey breast. Thank you to Hillshire Farms (through the Mom It Forward Blogger Network) for sponsoring this post! #HillshireNaturals

As we are getting into the swing the new school year, we are developing many favorites throughout the day. While playing in the sandbox at recess or nature walks for science time would seem to be obvious choices, it was fun to learn that my preschooler’s favorite thing about school is LUNCH! This Creamy Avocado Turkey Wrap has become a recent lunch time favorite. It is easy to make, packed with protein, and just plain delicious! …

Vegetable and Black Bean Tortilla Casserole

October 19, 2011 ·

Back when I was working outside the home, I brought my lunch every day. I usually brought a peanut butter sandwich, pizza or leftovers from dinner the previous night. Occasionally I brought an organic microwavable meal. While not an ideal option, I could prounounce all of the ingredients, it was quick and convenient. It was also pretty tasty too. One of my more recent favorites was Black Bean Tortilla Casserole.

I don’t have much of a need for microwaveable meals these days now that I stay at home with Adam. So when I saw a recipe for Mushroom and Black Bean Tortilla Casserole, I was pretty excited to recreate the convenience food I enjoyed and make it a healthier option.

The original recipe looked like it could use a little sprucing up, so I added spinach, onion, used more garlic and changed up the spices. I love the additional vegetables in this dish. It’s a lighter and healthier option, and is also quick and easy to prepare. Leftovers reheat nicely…which I guess sort of makes it a microwavable meal, only better!

Vegetable and Black Bean Tortilla Casserole
Yields 6 servings
1 tablespoon extra-virgin olive oil
1 large yellow onion, chopped
8 ounces sliced mushrooms
2 garlic cloves, minced
2 teaspoons chili powder
1 can (15 ounces) black beans, rinsed and drained
10 ounces frozen chopped spinach, thawed and squeezed dry
8 corn tortillas, warmed and halved
2 cups salsa
1 1/2 cups Monterey Jack cheese

Preheat oven to 400 degrees. Spray 2-quart baking dish with cooking spray. Set aside.
In a large skillet, heat oil over medium-high heat. Add onions and mushrooms and cook, stirring often, until browned (about 7 minutes).
Reduce heat to medium and add garlic and chili powder, stir for 1 minute.
Add black beans and spinach and stir to combine. Cook until beans are warmed through (about 2 minutes). Remove from heat.
Arrange 5 tortilla halves in baking dish. Top with half of the bean mixture and 1/2 cup salsa, then sprinkle with 1/3 of the cheese. Repeat with another layer of bean mixture, salsa and cheese. Top with remaining tortilla halves, salsa and cheese.
Cover with foil and bake 10 minutes or until center is hot and cheese melts. Uncover and bake until cheese is bubbling, 5 minutes OR if your dish is broiler-safe, put under the broiler until cheese is bubbling and browned.

Adapted from Everyday Food, January/February, 2011