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Make a Meal

Serve with Shredded Tuscan Kale, Tomato and Avocado Salad ([>]) and Warm Green Bean and Tomato Salad with Mint ([>]).

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CORN TORTILLAS WITH MUSHROOMS, SPINACH AND MANCHEGO CHEESE

This dish of stacked corn tortillas was inspired by chilaquiles, a classic Mexican casserole made from leftover corn tortillas layered with tomato salsa and shredded cheese. When made in a casserole dish, it is reminiscent of lasagna. You may want to make a double batch of the quick salsa in the recipe to keep on hand for soups, salads, quesadillas or dips. Refrigerate for 1 week or freeze for up to 3 months.

Cook Time: 30 minutes

Serves: 4

8 (6- to 8-inch) corn tortillas

Extra-virgin olive oil

Salsa

2 tablespoons extra-virgin olive oil

½ cup chopped onion

2 teaspoons chili powder

1 teaspoon ground cumin

1 can (28 ounces) diced tomatoes with juice

2 teaspoons minced seeded jalapeño or serrano pepper, or more to taste

1 tablespoon finely chopped fresh cilantro, including tender stems

10–12 ounces sliced cremini mushrooms (about 4 cups)

Coarse salt and freshly ground black pepper

1 bag (5–6 ounces) baby spinach, rinsed and drained (about 5 cups, lightly packed)

1 cup shredded Manchego or Monterey Jack cheese

1 cup (approximately) crema (Mexican sour cream; see [>]) or light or regular sour cream

2 scallions (white and green parts), cut into thin diagonal slices

2 tablespoons chopped fresh cilantro, for garnish

Preheat the oven to 350°F. Brush one side of each of the tortillas with oil and arrange, slightly overlapping, on a baking sheet. Bake the tortillas until warmed and slightly crisp, about 5 minutes.

To make the salsa: Heat the oil in a large skillet until it is hot enough to sizzle a piece of onion. Add the onion and cook, stirring, over medium-low heat until tender, about 5 minutes. Add the chili powder and cumin and cook, stirring, for 1 minute. Add the tomatoes and bring to a boil. Cook, uncovered, until thickened, about 15 minutes. Stir in the jalapeño and cilantro.

While the salsa is cooking, heat 2 tablespoons oil in a large skillet until it is hot enough to sizzle a slice of mushroom. Add the mushrooms and cook, stirring, over medium heat until they are golden and tender, about 5 minutes. Sprinkle the mushrooms with salt and pepper to taste. Add the spinach all at once and cook, covered, over medium-low heat until it is wilted, about 2 minutes. Uncover. If there is moisture in the pan, cook on high heat until the liquid evaporates, about 30 seconds.

Remove 4 of the tortillas from the pan and set aside. Ladle about ¼ cup of the salsa in the center of each of the tortillas on the pan and spread it to the edges with the underside of the ladle. Using half of the mushroom and spinach mixture, place a portion on top of each tortilla. Sprinkle each with 2 tablespoons of the cheese. Top with the remaining 4 tortillas. Spread the remaining salsa over each tortilla and top with the remaining mushroom and spinach mixture, dividing evenly. Sprinkle each stack with 2 tablespoons of the remaining shredded cheese.

Return the pan to the oven and bake until the tortilla stacks are heated through and the cheese is melted, about 5 minutes.

Slide each tortilla stack onto a dinner plate. Top with a spoonful of crema to taste and a sprinkling of scallions and cilantro. Serve at once.

Shortcuts

For a quicker version, use a good-quality store-bought salsa in place of the homemade salsa.

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Make a Meal

Serve with Red Lentil Soup with Coconut Milk and Toasted Cumin ([>]).

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SUMMER VEGGIE BURRITOS WITH GOAT CHEESE

Crunchy and fresh, these burritos bear little resemblance to the hefty commercial ones that I call torpedoes because of their heaviness. This version, filled with colorful summer vegetables, is lighter and healthier. When our favorite teenager gave me a thumbs-up with her mouth full, I knew I'd gotten it right. Take a few minutes to make the fresh tomato and chipotle chile salsa, or use your favorite store-bought version.