Healthy Salsa Verde Taco Casserole Recipe

Name: Healthy Salsa Verde Taco Casserole Recipe
Total time: 110 min
Ingredients: 1 tablespoon extra-virgin olive oil (optional, learn more ); 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

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This healthy taco casserole features homemade salsa verde, a meaty mushroom-barley filling, and plenty of smoky Southwestern spices. Get the recipe!

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Ingredients

1 tablespoon extra-virgin olive oil (optional, <a href=“https://www.forksoverknives.com/recipes/vegan-baked-stuffed/healthy-salsa-verde-taco-casserole/#tips ”>learn more</a>)
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