::recipe::

Recipe time!

It's been a while!!

And all these new followers have gotta try some of these amazing recipes. :)

I found this recipe in the new issue of Martha Stewart Everyday Food {January/February 2011 issue}.

I am not a casserole person or a lasagna person or whatever. But I found this recipe and it looks delicious. All the recipes sound deeeeelish and I wouldn't hesitate to try something like this. I am sure that you can substitute some of the ingredients if you choose.

For some of you new bloggers {who I endlessly thank for following and I am following you all back} will think it's random that I am throwing in recipes throughout endless posts of fashion editorials. Since I was little, I was obsessed with fashion magazines, fashion models, runway shoes and fashion editorials. Thanks to my uber fashion-savvy Mama. ;)

As you grow up you take on different hobbies and interests. I love illustrators, I love interior decorating {new development} and I adooooooore cooking and even more EATING!!!

So I want to share some amazing recipes with all of you guys. :)

Some recipes I have tried, some I haven't.

Some I peruse through magazines and think to myself that this is definitely something that you guys may love.

I am also a health-nut {in my mind, haha!} and choose healthier alternatives in terms of recipes. So I hope you enjoy these recipes! It has been a long time since I posted a recipe.

Let me know what you guys think of this one and if you have any alternatives for the ingredients or if you have tried something like this before!

Bon Appetit Globetrotters! :)

PS. The new Black Eyed Peas song - the one that they remade from the Dirty Dancing movie..."The Time" ~ they shouldn't have remade it. That song is a classic. I like it to remain a classic. Lol.

Google Images

Mushroom and Black Bean Tortilla Casserole

Serves: 4

Active Time: 15 min

Total Time: 30 min

Ingredients

2 teaspoons extra-virgin olive oil

3/4 pound cremini or button mushrooms, trimmed and quartered

1 garlic clove, minced

1/4 teaspoon cayenne pepper

course salt and ground pepper

1 can (15.5 ounces) black beans, rinsed and drained

8 corn tortillas, warmed and halved

2 cups salsa

1-1/4 cups shredded Monteray Jack cheese (4 ounces)

Directions

1. Preheat oven to 400 degrees. 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 and stir to combine. Cook until beans are warmed through, 2 minutes. Remove from heat.

2. Arrange 5 tortilla halves in a 2-quart baking dish. Top with half the bean mixture and 1/2 cup salsa, then sprinkle with one-third the cheese. Repeat with another layer of tortilla halves, bean mixture, salsa and cheese. Top with remaining tortilla halves, salsa 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.

That sounds delicious! I haven't tried this recipe out, so if you guys try it out before I do, or if you tried something similiar, then let all of us know! :)

-S.*