Healthy Salsa Verde Taco Casserole

• portions: 9 cups
• temps total: 1 hour 50 minutes

Ingrédients

1½ lb. tomatillos, husked, washed, and halved

1 cup coarsely chopped onion

2 fresh jalapeño chiles, halved and seeded, if desired

⅓ cup packed fresh cilantro leaves

2 tablespoons lime juice

1 8-oz. package fresh cremini mushrooms, chopped (3 cups)

2 cups cooked barley

2 teaspoons chili powder

1 teaspoon ground cumin

½ teaspoon garlic powder

2 cups fresh baby spinach

8 6-inch corn tortillas

1 15-oz. can no-salt-added Great Northern beans, rinsed and drained (1½ cups)

1 cup frozen roasted corn

¼ cup nutritional yeast

Sliced scallions and fresh cilantro leaves

Instructions

For salsa verde, preheat oven to 400°F. Line a 15×10-inch baking pan with foil. Spread tomatillos, onion, and jalapeños in pan. Roast 30 minutes or until slightly charred. Cool slightly. Transfer to a blender. Add ⅓ cup cilantro and the lime juice. Cover and blend until mostly smooth. Reduce oven temperature to 375°F.

In a large nonstick skillet cook mushrooms over medium 6 minutes or until tender. Stir in barley, chili powder, cumin, garlic powder, and ½ cup water. Cook 4 minutes or just until water is absorbed. Stir in spinach until just wilted.

Cut four of the tortillas into 1-inch-wide strips. Spread barley mixture in a 2-quart baking dish. Top with tortilla strips, beans, corn, nutritional yeast, and salsa verde. Bake 30 minutes or until heated through. Let cool 15 minutes before serving. Top with scallions and additional cilantro. Serve with remaining tortillas, warmed.