serves 6
2 teaspoons olive oil
3/4 pounds mushrooms, sliced
1 garlic clove
¼ teaspoon cayenne pepper
coarse salt & ground pepper
1 can black beans, rinsed and drained (these are optional, I include or leave out based on dietary restrictions)
8 oz frozen spinach, thawed
1 cup shrimp, peeled, deveined, and cut into small pieces (or you could use shredded chicken or another type of meat)
Tortillas (the recipe calls for 8 corn, but any kind would work), warmed and halved
Tomatillo sauce (recipe follows)
1 1/4 cups shredded Monterey Jack cheese, optional
Preheat oven to 400˚. 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, spinach, and shrimp and stir to combine. Cook until shrimp is cooked. Remove from heat.
Spoon a thin layer of tomatillo sauce into baking dish. Arrange tortilla halves in dish. Top with half the bean mixture and ½ cup tomatillo sauce (use enough for a thin layer… as much as you want, really), then sprinkle with 1/3 the cheese. Repeat with another layer of tortilla halves, bean mixture, tomatillo sauce, and cheese. Top with remaining tortilla halves, tomatillo sauce, 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. If you omit the cheese, a marker for doneness is golden brown around the edges of the sauce.
Tomatillo Sauce
3/4 pound tomatillos, husks removed
1 jalapeño, stem removed (I used 1 seeded jalapeño and 1 jalapeño with seeds)
1 medium white or red onion, cut into 1-inch pieces
1/2 bunch cilantro, stems removed
1/3 cup sour cream
1 peeled avocado
salt
In a small saucepan, combine tomatillos, jalapeño, and enough water to cover ingredients by 1 inch. Bring to a boil over medium-high. Reduce to a rapid simmer and cook until vegetables are tender, 7 minutes. With a slotted spoon, transfer to a blender and add onion. Puree until smooth. Add cilantro, sour cream, and avocado. Season with salt. Puree until smooth.