Pasilla Tortilla Casserole with Black Beans, Mushrooms & Chard

I’ve been sitting on some news for months because everything was uncertain — dates, places, and even whether it would happen at all. Now it’s finally real enough to share.

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

It still feels a little surreal.

Honestly, I practically need a second apartment already for all my cookbooks. Add spices, pantry ingredients, bakeware, and my mismatched plates, and the whole situation becomes a bit absurd.

So I have until April 27th to justify the necessity and value of every single possession. If I can’t, items will be culled.

Let’s talk about what I’m keeping — and what I’m willing to compromise on.

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

What I love most about that pan are the square corners. It’s surprisingly hard to find a rectangular pan with true square corners — most have rounded edges that frustrate you when you want perfect slices of cake or brownies.

So that pan is non-negotiable. But I can compromise in other areas.

For example, when deciding between dried chipotle and dried ancho chiles for this casserole, I chose anchos. I knew my boyfriend wouldn’t tolerate much heat, so I opted for a milder chili. He found the spice level just right — barely there — and despite the toned-down heat, the dish was deeply flavorful. I was genuinely sad when I ate the last serving.

This casserole does take time, but you can prepare the components separately and assemble them just before baking if that helps the process fit your schedule.

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 portobello 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 roasts, toast the chiles on another side of the skillet: press them onto the hot surface with a spatula for a few seconds on each side. Place the toasted chiles in a small bowl, cover 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-soaking liquid. Blend to a smooth puree, scraping down the sides if needed.
2. Press the chile puree through a fine-mesh strainer into a bowl using a rubber spatula. Heat 1 tbsp olive oil in a medium saucepan over medium heat, add the strained paste and a pinch of salt, and cook, stirring constantly, until the mixture darkens and thickens, about 4 minutes. Stir in the vegetable broth and simmer, partially covered, for 30 minutes. Taste and adjust seasoning with salt.
3. Preheat the oven to 350°F.
4. For the beans: heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the diced onion and a generous pinch of salt; cook until browned in spots, about 10 minutes. Add the cooked black beans and heat through. Mash the beans with a potato masher to a coarse puree, adding water if needed to reach a spreadable consistency. Season with salt, cover, and keep warm.
5. For the mushroom filling: heat 1 tbsp olive oil in a skillet over medium-high heat. Add the diced mushrooms and a large pinch of salt. Sauté, stirring occasionally, until the mushrooms release their liquid. Add the minced garlic and continue cooking until most of the liquid evaporates. Add the chopped chard and sauté until tender and the pan is dry, about 10 minutes. Season with salt to taste.
6. To assemble the casserole: spread one-third of the pasilla sauce on the bottom of a 9×13-inch pan. Lay two tortillas over the sauce. Spread the bean mixture over the tortillas, then add another layer of tortillas. Spoon on another third of the sauce, then half the Greek yogurt and half the feta. Add the mushroom and chard mixture, then top with the remaining tortillas (cut if needed), the remaining sauce, remaining Greek yogurt, and remaining feta. Bake uncovered until bubbly, about 20 minutes. Let rest for a few minutes before slicing to allow the layers to set.