In the busyness of this season, I’ve been turning to my trusty baking dishes to keep things going. In making one meal with an 8×8″ or 13×9″ pan, I’ve just made a handful of lunch and dinners for N and myself. For most of the lunches and dinners after that, the hemming and hawing of what to eat while poking around the fridge is gone.
To keep it interesting, I like to make our favorite kinds of foods in these baking dishes so it doesn’t just sit in the fridge untouched or avoided until other meals are gone. For us, that’s comfort food like lasagna and Mexican food, with my veggie twist.
In searching for easy casserole takes on Mexican food, I came across this recipe from trusty Martha and started playing it. First order of business, as always, to add greens! I added kale, and with the cooler months ahead, you can add collard greens, Swiss chard, or trusty spinach.
After adding more greens, I beefed up the amount of beans and mushrooms in this dish to make this a taller stack of Mexican veggie goodness. Last change was a favorite for N, topping this casserole with queso fresco, one of his favorite cheeses. With organic chipotle salsa layered in with the beans, veggies and cheese, it makes a combination so worth grabbing for a few meals.
You can make this more you by changing out the greens, using your favorite salsa (could be spicier, sweeter, greener), or even adding more vegetables! Depending on what time of year you make this, you could add bell peppers, zucchini, different seasonal greens, some leeks… the possibilities are endless.
What’s your go-to casserole/one dish meal to make when things get busy?