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So. I have something I’ve wanted to tell you guys for months but couldn’t because everything was all up-in-the-air and iffy and totally undecided and it was unclear when/where/if it would ever happen.

In just a few short weeks (okay….31 days to be exact), The.Boy and I are moving! Together! Into a sort-of-studio in my building!

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I’m not quite sure how this is happening.

No, literally.  I practically need a second apartment as is for all my cookbooks and when you add my spices, pantry ingredients, bakeware, and mismatched plates into the mix….it’s a tad bit absurd.

Which means I have from now until April 27th to convince The.Boy of the necessity and astounding worth of every one of my possessions. Or out they go.

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Let’s get to this.

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Recently I baked my new favorite casserole in my longtime favorite 9×13-inch pan.

What I love most about the pan is that it has square corners.  Do you know how hard it is to find a square or rectangular baking pan with square corners?  They all have those rounded edges that are super annoying when you’re baking a sheet cake or brownies or anything that you want to actually be quadrangular.

So while I’m absolutely non-negotiably without question keeping the pan. I thought I would show that I can, contrary to popular belief, compromise on other things.

Case in point – when faced with the dilemma of choosing between dried chipotle peppers and dried anchos for this casserole….I went with the latter. Because I knew there was no way my darling boyfriend could take the heat of the former.  And as a result, he thought that the amount of heat was just perfect in that it was barely there.  Even with toning it down, this dish was incredibly richly flavored and I was so sad yesterday when I ate the last piece.  I should warn you that it needs a good chunk of time to make it in, but you can prepare each of the components separately and then assemble them right before you want to cook it if that makes it easier.

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One year ago….{vegetarian} coq au vin
Three years ago…Bailey’s Irish Cream and Vanilla Tiramisu
Four years ago…Chicken, Asparagus and Broccoli Stir Fry

Layered Pasilla-Tortilla Casserole with Black Beans, Mushrooms and Chard
Serves 6, adapted from Dana Treat

Ingredients
For the pasilla sauce: 

  • 1/2 head garlic, broken apart but not peeled
  • 6 medium dried pasilla chiles (or anchos or chipotles), seeded and stemmed
  • 1 tsp dried oregano
  • 1/2 tsp dried cumin
  • olive oil
  • 1 cup vegetable broth
  • sea salt

For the mushroom layer: 

  • 1 tbsp olive oil
  • 2 medium portabello mushrooms, black gills scraped out, diced
  • 2 garlic cloves, minced
  • 1 bunch swiss chard, leaves torn off the stalks and roughly chopped

For the casserole: 

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 1/2 lb dried black beans, soaked overnight and cooked until tender
  • 6 flour tortillas
  • 1/2 cup greek yogurt
  • 6 oz feta cheese

Instructions

  1. For the sauce, roast the unpeeled garlic on an ungreased skillet over medium heat, turning occasionally until soft, about 15 minutes. Cool and peel. While the garlic is roasting, toast the chiles on another side of the skillet. Open them and press down firmly onto the hot surface with a spatula for a few seconds flip them and do the same to the other side. In a small bowl, cover the chiles with hot water and rehydrate for 30 minutes.  In a food processor, combine the chiles, garlic, oregano, cumin and about 1/3 cup of the chile water. Blend to a smooth puree, scraping down the sides if necessary.
  2. With a rubber spatula, work the chile paste through a fine mesh strainer into a bowl. Heat a tbsp olive oil in a medium saucepan over medium heat. Add the paste and a pinch of salt.  Cook, stirring constantly, until dark and thick, about 4 minutes. Stir in the broth and simmer, partially covered, for 30  minutes. Taste and season with salt.
  3. Preheat the oven to 350.
  4. To make the beans, heat a tbsp olive oil in a large skillet over medium-high heat. Add the onion and a large pinch of salt. Cook until brown in spots, about 10 minutes. Add the beans and heat through.  Using a potato masher, mash the beans to a coarse puree, adding water if necessary to thin them out. Season with salt to taste. Cover and keep warm.
  5. For the mushroom filling, heat another tbsp olive oil over medium-high heat. Add the mushrooms and a large pinch of salt. Saute, stirring occasionally, until the mushrooms start to give off their liquid. Add the garlic and continue to cook, stirring occasionally, until most of the liquid has evaporated. Add the chard and saute until it is nice and soft and the pan is dry, about 10 minutes. Season with salt to taste.
  6. To assemble the casserole, first spread 1/3 of the chile sauce on the bottom of a 9×13-inch pan. Line with two tortillas. Cover with the bean filling, another layer of tortillas, another 1/3 of the sauce, half the greek yogurt and half the cheese. Top with the mushroom mixture. Add the final layer of tortilla halves, the remaining chile sauce, the remaining greek yogurt, and the remaining cheese. Bake, uncovered, until bubbly, about 20 minutes. Let stand for a few minutes to set before cutting.

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You are reading this post on Eats Well With Others at http://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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82 Responses to Layered Pasilla-Tortilla Casserole with Black Beans, Mushrooms, and Chard

  1. Congratulations, Joanne. I still remember reading your posts about you looking for your soul-mate and now you’re moving in together! Plan for success!! :)

  2. Firstly, this casserole looks simply delicious and amazing. Feta is the perfect cheese for this! And secondly, congrats on the upcoming move – super exciting. :)

  3. Oh this is the perfect weeknight meal… especially as we head into a cold and rainy spring. Looks wonderful. And I need to get my hands on that pan. I’ve been struggling to find one with square corners.

  4. Yay for the move-in!! This post made me chuckle, especially after reading Megan’s muffin tin story and your comment. Boys just don’t understand sometimes, but they are still pretty fun to live with ;)

  5. Congrats! I can’t imagine that he would really want you to give your pans, since you do so much of the cooking! And if worst comes to worse, there is always your parents’ basement for the books you don’t use that much…

  6. Beth says:

    Congratulations, Joanne! That’s such exciting news.

    I wouldn’t give up on the pan either. Now that I know they exist, the hunt is on!

  7. Congratulations on the big move! Now I want to buy a squae baking pan…

  8. Jessie says:

    Congratulations on your upcoming move, Joanne! Good luck with fitting everything into your new home – worst case scenario, you can make a bedside table out of your cookbooks :)

    This casserole looks simply amazing, especially with beans and chard in the same dish – mm! You’ll have to make it again soon (and if you use the chipotles, it’s more for you, right? ;) ).

  9. Natalie G says:

    That’s exciting, congrats on the new move! Also, great casserole recipe, this looks like a wonderful dish to make during the week, perfect leftovers :)

  10. Congratulations!! That is so exciting. As you know from my post today, I’m a bakeware hoarder as well. (We won’t even get into the grumblings of Jeff’s friends as they moved box after box of cookbooks for me.) I am 100% behind you that a square-cornered baking pan is a must. I have a Calphalon one that has a lid too, and I’ve used it more times than I can keep track of. Rounded corners are no good.

  11. SallyBR says:

    MAJOR CONGRATS!!!!! I am thrilled for you both!

    now, I must say that having moved from a huge house into a not so huge house, I was faced with the same problems and there were a few heated discussions between the man and I. Not to crowd your comment, but a VERY SORE point is that my collection of Fine Cooking was donated to a library and HE KEPT HIS GOLF DIGEST.

    (pause for Zen).

    Now, to the recipe – for some reason, when I see this type of dish I wonder if the tortilla will be soft enough. I never had it, and probably should just dive in and make it. For some reason I am afraid of a tough texture… but I trust you, should definitely make this

  12. Big Dude says:

    When you get through school, perhaps you’ll end up in a place and have time to grow the veggies you so enjoy.

  13. Amy says:

    I knew this was coming…I’ve just been waiting! *CLAPS HANDS WILDLY*

  14. Lora says:

    A healthy flavor bomb. Wow. Congrats on your moving decision!

  15. sandra says:

    congratulations on your move(ing in together)!

    I have a similar problem with heat in food – but the opposite. My husband likes a LOT of heat, I like a little and my son, well, as you’d imagine, little-to-none. Makes it hard to make some dishes since I don’t have the time, nor inclination to make three of everything.

  16. Kelsey says:

    So much to say!

    a) Congratulations on the move!
    b) Your cook books are all necessary. End of discussion.
    c) The 9×13 is also necessary as evidenced by your most awesome use of the word “quadrangular” in a blog post.
    d)This casserole looks so delicious, though I’d probably make it with a mix of chipotle (love the smoky heat!) and ancho chiles.

  17. ugh i need that PAN! preferably with the tortilla already in it, ready for dinner tonight. :) does that work?

  18. Kim says:

    Congratulations, Joanne! That is terrific news. I’m pretty much a hoarder so I can feel your pain.

    This tortilla casserole looks terrific and I have no doubt it improved with some time in the fridge. Delicious!

  19. That Girl says:

    This whole dish is so perfect for my family. Every element is loved.

  20. Dixya says:

    I always wondered how they got that texture- not overcooked. Will def. try this with your tips :) thanks alot

  21. This looks like such great comfort food, which my Boy has been craving a lot lately. Congratulations on the move! I get questions on a daily basis about whether we really need all these plates or all those cookbooks, and really, do you have to have 5 kinds of salt? He’ll get used to it!

  22. Congrats Joanne!!!!! How exciting! :) <3 :) <3

  23. Patsy K says:

    First of all, I’m so happy for you! Sending you a great big hug!

    Second of all… where DID you find that pan with the square corners? I’d love to get one myself because the last cooking class I took, the instructor said that is all she uses when making lasagna so that each piece comes out nice and squared.

  24. Jenn Kendall says:

    aww, yayyyyy! good luck with the move!! this is such a creative and delicious dish Joanne!

  25. This looks super tasty and totally worth the time investment! Good luck with the move (and keeping all your stuff!)

  26. Congrats on finding a square pan, and the other more important news too:) Inhouse recipe tester/guinea pig:)

  27. What a delicious looking casserole, Joanne! It looks so mouthwatering, warm and hearty. Love it! Wishing you the best of luck with your move, too!

  28. Whoop! whoop! < – that’s me being all excited abt your cohabitation news :-)

  29. First of all, Congratulations!! How exciting!! Second, I am SO jealous of your square-cornered pan!!! Definitely don’t let that go.

  30. Ashley Bee says:

    Congrats on moving in together! So cool! :)

  31. Eileen says:

    This is totally the kind of dinner we make when we want Mexican food but are sick of just eating quesadillas over and over. (Admittedly, that doesn’t happen very often.) I love the idea of a sauce full of roasted garlic!

  32. P says:

    Congrats! He better let you keep all of your cooking-related items…how else will you be able to make delicious meals for him? :P

  33. Oh wow, that’s so exciting Joanne – thrilled for you!! But yeah, I don’t envy you having to fit all of your stuff into a studio, one of the few downsides to living in NYC.

  34. Pam says:

    So, excited for you! Moving in together is such fun!

  35. Congratulations on moving in together! I could stand to get rid of some “things” myself. I have way too much cooking…um supplies ;) This dish really does sound good and worth the effort!

  36. Geni says:

    Congratulations on your new living arrangements! :) This looks incredible! No one in the world makes vegetarian look as scrumptious as you do, Joanne! Good luck on the move and on keeping every last spice and pan. My fingers will be crossed for you. Sneak them in like contraband! ;)

  37. Michelle says:

    Yay! Yay! Yay!
    I hope this Boy of yours knows he’s getting a damn good deal!

  38. This is wonderful Joanne! I love hearty meals like this one. My hubs will eat these meals for days!

  39. Ashlee says:

    Congrats, lady! Wonderful news… but I understand the space dilemma. We have a 3 bedroom house and the guest room closet is my ‘baking closet’, and it’s packed!!
    This dish looks fantastic!

  40. congratulations! before DFJ and i decided to move in together, we casually mentioned it during conversations/wondered if we should do it/pondered the logistics/beat around the bush/felt awkward talking about it/talked about it a lot then stopped talking about it for weeks… and then, one day, we just decided to finally make it happen! and everything just got better from that point onwards… :) now we are engaged and we have no escape from each other!!! haha!

  41. p.s. tell The.Boy that he needs to just accept the fact that you will carry all that baggae with you or he doesn’t get fed. is that threatening enough???

  42. SO wishing I had the ingredients to make this for dinner right now. So excited for your big move!!!

  43. Where, oh where did you find a square edge casserole pan!? That’s like the unicorn of casserole dishes.
    This pasilla-tortilla casserole sounds amazing- I love every layer!

  44. I gotta be honest, it’s because of you and your love of chard that got me to finally start eating more of it.
    Yeah I got nothing on the space comment; this coming from a woman that needs her own bathroom and an extra bedroom to store all her clothes and bottled water.
    (yes bottled water, I buy the fancy stuff buy the cases; there is a difference)

  45. Congrats on the move! I say that if you’re feeding him delicious food like this all the time, you get all the space you want!

  46. Blond Duck says:

    Do you remember where you got your pan?

    Just feed him Mexican food and he’ll be fine. I started with a box in Ben’s place and now I have the walk-in closet. :)

  47. Glad to hear you guys got the apartment! I’m crossing my fingers that we’ll actually end up neighbors!

  48. kale says:

    oh, keep the books. keep them!
    this dish is so rustic and gorgeous. well done!

  49. Casseroles are typically hugely laden with fat, wtg with this delicious yet healthy one!

  50. Barbara says:

    This looks fabulous, Joanne. Love everything in it.
    Wishing you luck with the move. I did take all my cookbooks and kitchen stuff, but I couldn’t believe how many boxes they filled. And no space to store all if it. My daughter finally told me to build bookshelves just for the cookbooks….and I built shelves in the garage (which sadly, you won’t have in NY) for all the pans I don’t use regularly.

  51. fun fun! man, my kitchen stuff would fill a studio… when i moved out of my last place seriously over half was probably labelled kitchen :-P this sounds absolutely delicious!!

  52. WEEEEEEEE!! So exciting!! That’s such a huge decision, but it’ll be so worth it once you’re all moved in and your cookbooks are everywhere. Omg, so much kale is coming his way!

  53. Abby says:

    That’s so exciting!!! Hands down your cookbooks have to stay, I mean look at all the awesome food he gets out of the deal ;) I love this casserole, feta, greens, chiles, yess please.

  54. What an exciting news!
    Your casserole looks fabulous.

  55. Monet says:

    How exciting! What good news! I still remember how excited/nervous I was when Ryan and I decided to move in to an apartment together. This looks just fantastic too. I can’t wait to try. Thank you for sharing, sweet girl!

  56. Katie says:

    Ah! So exciting! Congratulations on the upcoming move. I think meals like this must convince him how important it is that you keep every little thing you own. I love the idea of chard in this!

  57. How exciting!! Congrats…I cannot wait to hear the hijinks that go down in the move ;)

    And you KNOW I need a big ol’ slice of this (like, half of that quadrangle, please). Yum!

  58. Congratulations on the move, Joanne! I just know you’ll convince The Boy of the worthiness of all of your cooking-related belongings :)

    Lovely dish!

  59. Dining Alone says:

    So cool that you guys are moving! I am glad I am not the only one with tons of mismatched plates :) The casserole looks delicious!

  60. Reeni Pisano says:

    Congratulations! I’m so happy for you! I would never be able to fit all my stuff into a studio on my own unless it was super-sized or something. I feel your pain. Love this flavor packed casserole! I need one of those square pans. . .

  61. Kari says:

    Congratulations on the upcoming move! That’s wonderful news :) Less so about the space / possessions challenge…maybe really clever storage systems will somehow allow it all to fit in? Or, you know, someone else’s possessions could be culled…

    I love the look of this dish too!

  62. Christine says:

    What exciting news! Yay for both of you. IMHO: men always think women have too much stuff. They need to get over it and enjoy. Seriously. :)

  63. Hotly Spiced says:

    I have just survived a move that caused me to lose the internet for two whole weeks (hence my absence!) I can tell you now that boxes of cookbooks are not light. I do hope your boy is ripping in muscles. Good luck with the move – it’s a harrowing experience. And Happy Easter xx

  64. SO excited for you!!! How fantastic to be starting a new phase with such a great guy. :-) This dish sounds so savory and delicious.

  65. Ashley says:

    Congrats!! Just save him one drawer and tell him that you need the rest of the space to make sure he eats yummy food. He’ll understand ;)

  66. Congrats on moving in together! You’ll have so much fun :-)

  67. Chris says:

    First, congratulations on the moving in together.

    I like this casserole as is, I wouldn’t have to even add meat because I like portobellas enough in place of beef.

    Have fun downsizing. It is amazing how something that you haven’t touched in 18 months will suddenly seem to be a necessity, lol.

  68. I’ve just started following your blog. Congratulations on your move!

    This dish looks really yummy!

  69. Kerstin says:

    I love meals like this – so tasty and comforting!

    Congrats on your move! :)

  70. Candace says:

    Congratulations! This looks delicious, as always. Definitely keep that pan! :)

  71. So excited for the new move! And dude, tell me about it. I need like 3 extra rooms to put all my food products! My dining table has become storage!

    Dude and this layered casserole is amazing. I’ll have to make it over the weekend!

  72. After some invested time (which I’ve been short of), I’ve managed to get my Feedly up and running, because Google Reader is going away. Whew, I’m back and have to catch up. What? You’re cohabitating now? How exciting! As for cookbooks… I’m converted to iPad. My bookcase quit groaning. It’s a little weird to get used to, but now all my food mags and cookbooks are digital and I can use it in my kitchen as a recipe card. Cool!
    Me thinks The Boy is going to be very spoiled with such a great cook and baker so close. Wishing you all the best!
    Deb

  73. Kalyn Denny says:

    Good luck with the move. I can testify that MOVING IS NOT FUN, but it sounds like you’re moving for a good reason!

  74. Annie Patz says:

    Ahh that is SO true! Those blasted rounded corners are senseless, why can’t they all be squared off corners?! They make my brownies and cakes look dumb! Anywho this beanie concoction looks delicious, I haven’t experimented much with chard but I would love to try this out. Good luck on the move!

  75. Karen says:

    I finally had to give up my favorite 9×13 pan with square corners because it had teensy tiny holes in the bottom of it. It was a sad day :(

    And you’ve got this moving in thing all wrong. It’s he who needs to get rid of stuff… not you ;)

  76. Those square pans are hard to find, but there are still a few 8×8 cake pans around! Somewhere. You do have to look hard for them. Love the casserole though. We have to test out of one of these tortilla recipes!

  77. Johanna GGG says:

    looks magnificent – if this doesn’t convince the boyf to welcome your cookbooks and pantry what will

    and I want a square cornered baking tin just for dried lasagne sheets

  78. meigancam01 says:

    I am really interested in what you wrote here. This looks absolutely perfect. All these tinny details are give me a lot of knowledge.

  79. Laura says:

    Yum! Love the flavors in this. Conscious decision to not use corn tortillas or just what you had around? Also, and I am not dissing ancho because I love it, but for a heat phobic sub for chipotle smoked Spanish paprika works even better. :) I cook for many little heat phobes–and one heat addict. I fall in the middle. And SQUEE! for a new apt! Don’t give up your cookbooks!

  80. elly says:

    Congrats on the big move!

    I’ve had this recipe saved FOREVER and still haven’t made it. You are totally re-inspiring me. Hoping I get to it soon. :)

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