55 minutes lMakes 8 cups
This casserole uses a quick verde
sauce that you whip up in a blender.
Avocado adds richness to the tomatillo
sauce, and a drizzle of homemade
Lime Crema tops it all off.
8 oz. fresh cremini mushrooms,
coarsely chopped
1 cup chopped onion
1 fresh poblano chile,
stemmed, seeded, and
chopped (tip, page 47)
6 cups torn stemmed fresh kale
1 15-oz. can no-salt-added pinto
beans, rinsed and drained
1 cup frozen corn, thawed
Sea salt and freshly ground
black pepper, to taste
1 lb. fresh tomatillos, husked
and chopped
⅓ cup fresh cilantro leaves
1 fresh jalapeño chile,
stemmed, halved, and seeded
(tip, page 47)
2 cloves garlic, smashed and
peeled
1 medium avocado, halved,
seeded, and peeled
12 6-inch corn tortillas
1 medium tomato,
chopped
Chopped fresh
cilantro
1 recipe Lime
Crema
- Preheat oven to
350°F. For filling,
in an extra-large
nonstick skillet cook
mushrooms, ½ cup of the onion, and
the poblano over medium 2 minutes,
stirring occasionally. Add kale and
2 Tbsp. water. Cook about 5 minutes
or until vegetables are tender, stirring
occasionally. Stir in beans and corn.
Season with salt and black pepper. - For sauce, in a blender combine
tomatillos, the remaining ½ cup onion,
the ⅓ cup cilantro, the jalapeño, and
garlic. Cover and blend until smooth.
Add avocado; cover and blend
until smooth. - Spoon ½ cup sauce over the
bottom of a 3-qt. rectangular baking
dish. Arrange half of the tortillas in
the bottom of the dish, overlapping as
necessary. Spoon filling over tortillas
in dish. Top with remaining tortillas.
Spoon remaining sauce over tortillas,
spreading evenly.
4. Bake about 25 minutes or until
heated through. Let stand 10 minutes
before serving. Top with tomato and
chopped cilantro. Drizzle each serving
with Lime Crema.
Lime Crema Place ½ cup raw cashews
in a bowl. Cover with boiling water.
Cover bowl. Let stand 2 hours; drain. In a
blender combine cashews; ¼ cup water;
¼ cup fresh cilantro leaves; 2 Tbsp.
lime juice; 1 scallion (green onion),
chopped; and sea salt, to taste. Cover
and blend until smooth, scraping
sides of blender and adding water,
1 Tbsp. at a time, as needed to reach
drizzling consistency.